2 tablespoons extra virgin olive oil
4 x 200g chicken breast fillets, sliced
1/2 baguette, sliced
4 small zucchinis, trimmed, thinly sliced into ribbons with a mandoline
200g baby roma tomatoes, halved
1/4 cup flat-leaf parsley leaves
1/4 cup oregano leaves
1/4 cup finely shredded basil leaves
PARMESAN DRESSING (MAKES 200ML)
2 tbs sherry vinegar or red wine vinegar
1/4 cup (60ml) extra virgin olive oil
1/4 cup (20g) finely grated parmesan
1 eschalot, finely chopped
2 teaspoons finely chopped thyme
2 teaspoons Dijon mustard
Finely grated zest and juice of 1 lemon
place all ingredients in a bowl and whisk to combine.
Season with salt and freshly ground black pepper, then set aside.
Preheat a barbecue or chargrill pan to medium-high. Drizzle chicken with 1 tablespoon oil and season. In batches, grill chicken for 2 minutes each side or until lightly charred and cooked through. Set aside.
Brush bread slices with remaining 1 tablespoon oil, then grill for 1 minute each side or until lightly charred.
Tear chicken into bite-sized pieces, then place in a large bowl and drizzle with half the parmesan dressing. Add zucchini, tomato, parsley, oregano, basil and half the chargrilled bread slices, then gently toss to combine.
Divide salad among plates, drizzle with remaining parmesan dressing and serve with remaining bread slices.