Grilled chicken and capsicum salad

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How to make Grilled chicken and capsicum salad

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

Ingredients

  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1 tablespoon olive oil
  • 2 baby cos lettuce, quartered lengthways
  • 1 red capsicum, seeded, coarsely chopped
  • 1 avocado, stoned, peeled, sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup (60ml) buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, crushed

Method

  • Step 1 Preheat barbecue grill or chargrill on high. Coat the chicken in the oil. Cook on the grill for 5 mins each side or until cooked through. Transfer to a plate. Cover and set aside for 5 mins to rest. Thinly slice.
  • Step 2 Meanwhile, cook the lettuce on the grill for 1 min each side or until charred.
  • Step 3 Arrange the lettuce, chicken, capsicum, avocado and red onion on serving platter. Combine the buttermilk, lemon juice, mustard and garlic in a small bowl. Drizzle over the salad mixture. Season.

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