A great way to prepare chicken breast is to brown them for three minutes on each side in a good iron grill pan, and then combine them with fresh vegetables into a heart-warming salad. Instead of my usual salad dressings, I have decided to drizzle this one with a fine combination of vinegar, tomato paste, sugar, pepper, and parsley. Optionally, sprinkle with some salt to taste and enjoy!
Heat a cast iron grill pan until smoking. Cook chicken for three minutes on one side, turn over and cook for a further two minutes until the chicken is cooked through, set aside. Cook zucchini and capsicum for 3-4 minutes or until slightly charred. Place lettuce into serving dishes. Top lettuce with chargrilled zucchini, capsicum and the prices of chicken.
Drizzle with combined dressing and serve.