Balsamic Mushroom, Chicken, Avocado and Rocket Salad

Preparation: 10 minutes +

Cooking: 10 minutes

Serves 4

4 (about 100g each) flat mushrooms, or 400g of button mushrooms, thickly sliced

500 g chicken tenderloins, thickly sliced

1 Avocado, chopped

1/3 cup olive oil (plus extra for greasing)

2 tblspn balsamic vinegar

2 cloves garlic, crushed

2 tblspn sweet chilli sauce

Salt and freshly ground black pepper, to taste

Parmesan cheese, shaved

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 onto 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. Lightly toss the rocket leaves and chopped avocado through the mushrooms and chicken. Top with shaved parmesan cheese.

Tip: For a more pronounced chilli flavour, add a finely chopped bird’s eye chilli to

the marinade.