Ingredients

• 500 g Skinless Chicken Breast Fillets, flattened with a mallet to 1cm thickness, from the deli
• 1 tbsp Coles Brand Baby Capers, roughly chopped
• 1 medium Shallot, finely chopped
• 1 Lemon, zest and juice
• 2 tsp Coles Brand Italian White Wine Vinegar
• 3 tbsp Olive Oil
• 2 small Zucchinis (180g)
• 75 g Baby Rocket
• 1/2 cup Cherry Tomatoes, halved

Method

1. Preheat BBQ or chargrill pan to medium-high heat.
2. To make the vinaigrette, combine capers, shallot, lemon zest and juice and white wine vinegar in a small bowl. While whisking, slowly pour in 2 tablespoons of olive oil until thoroughly combined. Season to taste with salt and pepper. Set aside.
3. Drizzle the chicken with the remaining tablespoon of olive oil and season both sides with salt and pepper. Cook chicken on BBQ or chargrill for about 7 minutes, turning once until chargrill marks are achieved and chicken is just cooked through. Remove chicken to a cutting board and rest.
4. To prepare the salad, hold the stem end of the zucchini and, using a vegetable peeler, peel thin ribbons until you reach half way through. Flip the zucchini and repeat on the other side. Discard stem.
5. To assemble the salad, combine zucchini, rocket and tomatoes in a large bowl. Drizzle with half of the vinaigrette and gently toss with your hands, being careful not to break the zucchini ribbons.
6. Slice chicken into thin strips on an angle and divide it evenly among 4 plates. Top with salad and drizzle with remaining vinaigrette. Serve immediately.

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