olive oil cooking spray
200 g skinless chicken breast fillet, trimmed of fat
2 zucchini, thinly sliced lengthways
freshly ground black pepper, to season
1 red capsicum, halved, seeds removed, flattened
2 pieces WeightWatchers 98% fat-free bacon
1 cup fresh basil leaves
50 g baby bocconcini cheese, torn
1 tbsp Providore Series Pesto olives, mixed peppers and sundried tomato pesto
1 tbsp white balsamic vinegar
2 x 50 g sourdough bread rolls or gluten-free rolls, to serve
- Preheat a barbecue grill or chargrill on medium-high. Spray chicken and zucchini with cooking spray. Season chicken with pepper. Add chicken and capsicum to grill. Cook for 4 minutes on each side or until cooked. Add zucchini. Cook for 1-2 minutes on each side or until tender. Add bacon. Cook for 2 minutes on each side or until cooked.
- Diagonally slice chicken across the grain. Cut capsicum and bacon into thin strips. Combine chicken, capsicum, bacon, zucchini, basil and bocconcini in a large bowl.
- Whisk pesto and vinegar together in a small bowl. Pour over salad. Serve with rolls.