375 g (12 oz) piquante peppers, (165 g/5 1/2 oz drained)
1 bunch of spring onions, roughly chopped
1/2 cucumber, roughly chopped
250 g (8 oz) cherry plum tomatoes, halved
4 tablespoons chopped flat leaf parsley
Put 2 tablespoons of the oil in a shallow bowl with 3 tablespoons of the basil. Brush the mixture over the chicken breasts. Place the chicken on a foil-lined grill rack and cook under a preheated hot grill for 5–6 minutes on each side or until golden and cooked through.
Meanwhile, put the piquante peppers in a large salad bowl with the spring onions, cucumber, cherry tomatoes and parsley and toss together. Add the remaining oil and basil and toss again.
Cut the hot chicken into thin slices and toss into the salad. Serve with warm crusty bread, if liked.