Meals and Courses

Grilled Gazpacho Chicken Salad

cook 20 mins
  • 6 tablespoons olive oil
  • 4 tablespoons finely chopped basil
  • 3 chicken breasts, each about 150 g (5 oz)
  • 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.
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