Heat 1 tablespoon of olive oil in a large griddle pan, and cook the sliced zucchini on both sides. Remove them from the pan, and add the chicken fillets. Season with pepper and salt and also cook them on both sides till golden brown. Next, place the rucola leaves, sultanas, pine nuts, chopped garlic, balsamic vinegar, 2 tablespoons of olive oil, lemon juice and zest in a bowl. Season well with salt and pepper, and mix well till you have a nice glossy salad. Arrange the cooked zucchini slices onto 2 serving plates. Place the ruccola salad on top, scattering some of the pine nuts, sultanas and juices around the plate. Finally, place 2 chicken fillets on top of each salad and serve.

Serves 2

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