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Chargrilled Chicken, Lemon and Herb Salad



CUT the PHILLY into 12 slices, spray with oil and place on a paper lined baking tray.
Bake in a hot oven 200C for 10 minutes or until golden.
COMBINE the oil, lemon, spring onion, garlic and sugar, blend or process until smooth.
Set dressing aside.
Toss together rocket, asparagus, herbs and cucumber on a serving platter.
SPRAY the chicken with oil and chargrill for 68 minutes or until cooked through, then cut into thick diagonal slices.
Arrange the chicken and PHILLY on the prepared salad and drizzle with the dressing.
Serve immediately.
HANDY TIP:Lime, coriander, and basil with a touch of fresh red chilli makes an Asian style variation.