Recipe - Chicken And Vegetable Salad

1 small Aubergine, Sliced
Salt and Pepper
2 Cloves Garlic, Peeled and
Crushed
Finely grated rind and juice
of half a lemon
1 tablespoon Chopped Fresh Mint
6 tablespoon Olive Oil
4 Boneless Chicken Breasts
2 md Courgettes, Sliced
1 md Yellow Pepper, deseeded and
quartered
1 small Fennel Bulb, thickly cut or sliced up
1 lg Red Onion, Peeled and
Thickly Sliced
1 small Ciabatta Loaf, Sliced
Extra Olive Oil
Fresh Mint Sprigs to garnish

Put aubergine slices in a colander and sprinkle with salt. Leave to drain
for 30 minutes, then rinse and dry. Mix together the garlic, lemon rind and
juice, mint, olive oil and seasoning.

Slash chicken breasts at intervals. Spoon over half the dressing. Combine
aubergines and other vegetables and toss in remaining dressing. Leave to
marinate for 30 minutes.

Cook chicken and vegetables under a moderate grill, turning occasionally,
until brown and cooked through. Brush bread with a little oil and grill.
Drizzle oil over chicken and vegetables, garnish and serve with bread.

Source: CHAT Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini