Serves: 4

A char-grilled chicken salad with zucchini, capsicum, asparagus and rocket.

Prep & Cooking Time: 40 mins

Nutrition Information Per Serve:

  • Calories 247
  • Protein 48g
  • Fat Total 4g (Saturated Fat 1g)
  • Carbs Total 4g
  • Cholesterol 118mg
  • Sodium 91.92mg


  • Olive Oil
  • 800g chicken breast, trimmed
  • 3 zucchini sliced diagonally
  • 2 red capsicum, quartered
  • 1 bunch of asparagus, trimmed
  • 120g baby rocket
  • 1/4 of a cup of basil leaves, shredded
  • 2 tablespoons of balsamic vinegar
  • 1 garlic clove, crushed


  1. Preheat a barbecue grill and plate on medium heat. Spray chicken, zucchini, capsicum, and asparagus with oil.
  2. Add chicken and zucchini to barbecue grill and cook for 4 to 5 minutes each side or until cooked through.
  3. Meanwhile, add capsicum, skin side down, to barbecue grill. Cook for 4 minutes or until skin is black and blistered. Transfer to a snap-lock bag. Twist to seal and set aside for 5 minutes. Add asparagus to barbecue plate. Cook for 2 to 3 minutes each side or until tender.
  4. Peel and discard skin from capsicum. Cut capsicum flesh into long, thin strips and place in a bowl. Add zucchini, asparagus, rocket and basil to capsicum. Slice chicken and add to salad. Toss to combine.
  5. Whisk vinegar, garlic and salt and pepper in a bowl. Pour over salad. Toss to coat. Serve.