Stranger Foods

Herby grilled chicken with rocket, sundried tomato and olive salad

Serves 4 | Prep 20 mins | Cook 16 mins

Ingredients

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Imperial

x0.5

Mustard dressing

Rocket, sundried tomato and olive salad

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Mix together the olive oil, rosemary, garlic and lemon zest and juice, seasoning with salt and pepper. Pour over the chicken breasts and leave in the refrigerator for at least .
Preheat the grill to high. Lift the chicken breasts out of the marinade and season with salt and pepper. Grill for about on each side until cooked through and nicely browned.
Meanwhile, make the mustard dressing. Put the Dijon mustard, vinegar and 4 tablespoon of warm water in a blender and mix well. With the motor running, gradually add the oil until it thickens to a thin mayonnaise. Season to taste with salt and pepper.
Mix together the rocket, basil, olives and sundried tomatoes and toss in a little of the dressing. Arrange on the side of four plates and top with the Parmesan shavings. Slice the chicken on the diagonal and arrange on the plates to serve, with the remaining dressing on the side.