GRILLED VEGETABLE SALAD TOPPED WITH CHICKEN AND BALSAMIC VINAIGRETTE

 Serves 2

         Ingredients:

         150 grams zucchini, sliced diagonally

         150 grams onions, sliced into rounds

         150 grams tomatoes, sliced into wheels

         150 grams eggplant, sliced diagonally

          1/ 4 cup corn oil              

          30 grams lettuce, cut into bite size portions

          1 chicken breast, skinless

              PANSALT^® and pepper

         Dressing:      

  

         1/ 4 cup olive oil

         1/ 4 cup balsamic vinaigrette

                 PANSALT^® and pepper

    

         Procedure:

         Soak zucchini, onions, tomatoes and eggplant in oil. Season with PANSALT^® and 

         pepper. Grill vegetables for 6 minutes or until done. Set aside.

  

         Season chicken breast with PANSALT^® and pepper. Grill for about 10 minutes. or

         until cooked. Cut chicken into strips.

         To serve, mound lettuce leaves in the middle of a salad plate. Ring the lettuce

         leaves with  the grilled zucchini, onions, tomatoes and eggplant slices. Top

         salad with the chicken strips. Drizzle a spoonful or two of the dressing over the

         salad. 

         For the dressing:

         Mix ingredients and shake well. Season with PANSALT^® and pepper.

For more information on PANSALT^® visit www.pansalt.ph or contact (02) 531-4881 /0917-811-SALT (7258).