THE DAIRY KITCHEN
Grilled Chicken, Heirloom Tomato and Bocconcini Salad
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
15 MINS
Burst of summery goodness, this throw together salad makes short work of dinner time.
Ingredients
Salad
500g chicken breast or tenderloinssalt and pepper, to taste
1 bunch asparagus, trimmed
1 punnet yellow cherry tomatoes, halved
200g punnet red cherry tomatoes, halved
220g tub bocconcini, torn in half
1/4 cup loosely packed baby basil leaves
Dressing
2 tablespoons white wine vinegar3 teaspoons wholegrain mustard
1 teaspoon honey or sugar
1/3 cup olive oil
salt and pepper, to taste
Method
- Season chicken with salt and pepper and grill on a BBQ or hot griddle pan for 5-10 minutes or until cooked through. Keep warm. Cook the asparagus in the pan or BBQ until tender, then cut into short lengths.
- Arrange asparagus, cherry tomatoes, bocconcini on a serving plate. Cut the chicken into slices and add to salad with basil leaves.
- Make dressing by combining all ingredients and season to taste. Pour over salad and serve immediately.
