Olive oil cooking spray
200g 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 Weight Watchers 98% Fat Free Bacon
1 cup basil leaves
50g baby bocconcini, torn
1 Tbsp Providore Series Pesto (Olives, Mixed Peppers and Sundried Tomato)
1 Tbsp white balsamic vinegar
2 x 50g sourdough 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.
2. 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.
3. Whisk pesto and vinegar together in a small bowl. Pour over salad. Serve with rolls.
COOK'S TIP: You can replace the bacon with 20g thinly sliced prosciutto and the basil with parsley or rocket.
Nutrition Info PER SERVE 1778kJ, protein 40g, total fat 11.3g (sat. fat 4.5g), carbs 36g, fibre 7g, sodium 681mg • Carb exchanges 2 1⁄3 • GI estimate low • Gluten-free option