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–+ servings

Toasted Chicken and Vegetable Salad

5 from 1 vote
Recipe Serves 2 people
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course, Salad
Cuisine Convenient Meals, Gluten Free, Under 15 Minutes

Equipment

  • Sandwich press

Ingredients
  

  • 400 g chicken, tenderloins
  • 1 tsp Moroccan seasoning GF if required
  • 1 zucchini cut into small chunks
  • 1 capsicum, red cut into samll chunks
  • 1 onion, red thinkly cut
  • 1 lettuce, cos
  • 2 tbsp aioli

Instructions
 

  • Cover the chicken with Moroccan seasoning in a snap lock bag. Once evenly covered, cook through on a sandwich press or a fry pan. Set aside once cooked.
  • Lightly chargrill the zucchini, capsicum and onion in the same pan or sandwich press.
  • Once the vegetables are cooked, add the chicken and vegetables to a plate of cos lettuce.
  • Serve with aioli and enjoy.
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