Warm Grilled Chicken Salad
2 free range chicken breasts
1 small red onion, very finely sliced lengthwise
1 bunch asparagus, ends snapped
1 yellow peach, sliced in thin wedges
1 medium zucchini, or two small ones, thinly sliced lengthwise
1 small eggplant, thinly sliced lengthwise
1 heaped tbspn semi dried tomatoes
3-4 heaped tbspns flaked almonds
olive oil for grilling
Three tbspns olive oil
1-2 tbspns balsamic vinegar
2 tspns seeded mustard
freshly ground black pepper
Mix all dressing ingredients in large mixing bowl and stir onions into dressing. Finely slice tomatoes and add. Set aside.
Toast almonds in a dry pan until evenly coloured. Set aside.
Lightly brush all sliced veg and peach slices with olive oil and grill in hot grill pan until tender and well marked. Set aside. Butterfly chicken breasts – tenderloins, then halve each breast. Grill gently until cooked through but moist.
Slice eggplant in half again lengthwise. Cut zucchini strips and asparagus in half. Tip into salad bowl. Slice chicken across grain and add along with finely torn or sliced basil. Toss gently to combine.
Sprinkle with toasted almonds.