FOODIE FRIDAY - SALAD OF CHICKEN WITH FRESH & GRILLED VEGETABLES

This is yet another variation on the chicken and artichoke salad which became a chicken and grilled courgette salad and then a chicken and grilled peaches salad.

This time, I didn't marinate the chicken escalopes in balsamic vinegar [because I forgot] but just griddled them [1 per person]. When they were cool enough to handle, I cut them into small pieces. I had the following ingredients to use up: half a jar of grilled peppers, half a jar of grilled courgettes, some fresh peppers, some cherry tomatoes . Therefore I decided to chuck them all in. [Drain the grilled vegetables, slice the fresh peppers and halve the cherry tomatoes. ] Make a dressing with 3 tablesp olive oil, 1.5 tablesp balsamic vinegar, 1 tablesp of your favourite flavoured honey [mine's orange flower] a bit of oregano, seasalt and black pepper and dress the salad when you are ready to serve. [I didn't add any salad leaves this time, either.] This mixture gives a salad of interesting textures; you might like to add a few capers.