Chargrilled Chicken, Roasted Pepper & Tomato Salad with Cripsy Croutons
4
Serves:Ingredients
4 thick slices sourdough
bread, cut into 2cm cubes
Olive oil spray
2 red peppers, roasted, peeled and sliced into strips
2 yellow peppers, roasted, peeled and sliced into strips
1 carton cherry tomatoes
1 small red onion, thinly sliced
1/2 cup black olives
1/4 cup basil leaves
Tegel Lean & Lite Tenderloins, barbecued or grilled
Dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
1 garlic clove, crushed
1 tsp brown sugar
Salt and pepper to taste
bread, cut into 2cm cubes
Olive oil spray
2 red peppers, roasted, peeled and sliced into strips
2 yellow peppers, roasted, peeled and sliced into strips
1 carton cherry tomatoes
1 small red onion, thinly sliced
1/2 cup black olives
1/4 cup basil leaves
Tegel Lean & Lite Tenderloins, barbecued or grilled
Dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
1 garlic clove, crushed
1 tsp brown sugar
Salt and pepper to taste
Method
To make croutons, heat oven to 180°C. Spray bread cubes with olive oil, place in an oven pan and bake until crisp and golden.
Place the peppers, tomatoes and red onion in a salad bowl with the croutons and black olives.
To prepare the dressing, combine all ingredients. Add the dressing to the salad and toss gently. Scatter over the basil leaves and serve immediately with your favourite Tegel Chicken.
