1. Place the chicken breasts in a frying pan with the vinegar, white wine or water and bring to the boil. 2. Lower the heat to a very gentle simmer and cook for 25 minutes until the chicken is done. 3. Meanwhile, to start the salad, heat the grill to the highest setting and grill the whole red peppers until they are blistered and blackened all over. 4. Remove from the heat, place in a bowl and cover with food wrap. Leave to stand for 10 minutes to make the skins easier to remove. 5. When the chicken is cooked, remove it from the pan and set aside to cool on paper towels. 6. Peel the black skins from the peppers, discard the core and seeds and cut the flesh into strips. Combine in a salad bowl with the cucumber, salad leaves and parsley leaves. 7. In a small mixing bowl, combine all the ingredients for the sauce. Cube the cooled chicken and stir in to the sauce. Arrange the salad on serving plates and top with the dressed chicken and serve. 8. Note: You may want to add a dash of Balsamic vineger to the sauce if you find it too tart. ---------------------------------------------------------------------------
Nutrition
Ingredients
