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Ingredients

1 tablespoon brown sugar
1 garlic clove, crushed
1/4 cup balsamic vinegar
4 x 150g chicken thigh fillets
3 small par-bake bread rolls, cut into 1cm-thick slices
Olive oil cooking spray
120g baby spinach (see Notes)
1 Lebanese cucumber, peeled into ribbons
200g red seedless grapes
1/2 cup pecans, toasted, chopped
2 tablespoons extra virgin olive oil

Method

Step 1 Combine sugar, garlic and 2 tablespoons vinegar in a shallow glass or ceramic bowl. Add chicken. Turn to coat. Refrigerate for 20 minutes to marinate.
Step 2 Preheat a barbecue chargrill or chargrill pan over medium-high heat. Lightly spray each side of bread slices with oil. Cook bread for 2 minutes each side or until lightly charred. Transfer to a plate. Cover loosely with foil to keep warm.
Step 3 Drain chicken, reserving marinade. Add chicken to chargrill. Cook, brushing occasionally with reserved marinade, for 3 to 4 minutes each side or until cooked through. Transfer to a plate.
Step 4 Meanwhile, place spinach, cucumber, grapes, pecans, oil and remaining vinegar in a large bowl. Toss to combine. Thickly slice chicken. Add chicken and croutons to salad. Toss to combine. Serve.

Balsamic glazed chicken and grape salad

How to make Balsamic glazed chicken and grape salad

Ingredients

Method