Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 6tablespoons olive oil
- 4tablespoons basil, finely chopped
- 450grams chicken breasts, 3 x 150 g
- 375grams piquante peppers, drained
- 1 bunch spring onions, roughly chopped
- 1/2 cucumber, roughly chopped
- 250grams cherry plum tomatoes, halved
- 4tablespoons flat leaf parsley, chopped
Method
Step 1 of 3
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.
Step 2 of 3
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.
Step 3 of 3
Cut the hot chicken into thin slices and toss into the salad. Serve with warm crusty bread, if liked.
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