Chargrilled Chicken and Zucchini Salad

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!


  • 12 chicken breast tenderloins
  • 1 zucchini, diagonally sliced
  • 1 red capsicum, cut into large dice
  • 3 cups mixed lettuce leaves
  • 4 yellow squash


  • 2 tablespoons vinegar
  • 50gm Leggo's Tomato Paste Sachet
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh parsley
  • Fresh ground black pepper


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.

Serves 4.

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