Balsamic mushroom, chicken and rocket salad
Preparation: 10 minutes + Cooking: 10 minutes Serves: 4
4 (about 100g each) flat mushrooms, thickly sliced 500g chicken tenderloins, thickly sliced
1⁄3 cup olive oil (plus extra for greasing) 2 tbsp balsamic vinegar 2 cloves garlic, crushed 2 tbsp sweet chilli sauce Salt and freshly ground black pepper, to taste 1 bunch rocket, trimmed, washed and dried
Place the mushrooms and chicken into a large bowl. To make the marinade, combine the oil, balsamic vinegar, garlic, sweet chilli sauce, salt and pepper in a screw-top jar. Shake well to combine. Pour the marinade over the mushrooms and chicken and toss gently to combine. Cover with plastic wrap and refrigerate for 30 minutes. Lightly grease a barbecue plate with oil and preheat on medium. Spoon the mushroom and chicken mixture on to the barbecue plate and cook, tossing frequently, for 6 minutes or until the chicken is cooked through. Remove to a large bowl to cool for 10 minutes. Gently toss the rocket leaves through the mushrooms and chicken. Spoon on to serving plates and serve immediately. Tip: For a more pronounced chilli flavour, add a finely chopped bird’s eye chilli to the marinade.