• Type of dish : Coco curry

Ingredients

  • 1 head of iceberg lettuce, shredded
  • 1 red pepper, cut into quarters
  • 1 onion, cut into quarters
  • 10 asparagus spears
  • 1 zucchini, cut in half lengthwise
  • 2 boneless, skinless chicken breasts
  • 250 ml (1 cup) Émulsion Coco Curry dressing
  • 45 ml (3 tbsp.) olive oil
  • Salt and pepper

Preperation

  1. In a dish, marinate chicken breasts in 125 ml (1/2 cup) of dressing for about 2 hours.
  2. Preheat BBQ to medium-high.
  3. Place the vegetables on a plate and drizzle with olive oil. Season with salt and pepper.
  4. Cook chicken breasts for 6 minutes on each side or until cooked through.
  5. Grill vegetables, then cut into pieces.
  6. In a large bowl, toss lettuce with grilled vegetables and remaining dressing.
  7. Slice the chicken breasts and place them on top of the lettuce and grilled vegetable mixture.

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