Grilled Chicken Salad With Italian Salsa Verde

• 1 small red pepper
• 1/3 cup vegetable or olive oil
• 8 oz boneless skinless chicken breasts
• 2 medium potatoes, thickly sliced crosswise
• 8 oz pumpkin, peeled, thickly sliced
• 1 small red onion, cut into thin wedges
• 1/4 cup finely chopped flat-leaf parsley
• 2 tsp finely grated lemon peel
• 2 tbsp lemon juice
• 2 None anchovy fillets, finely chopped
• 1 tbsp capers, chopped
• 1 cup baby arugula leaves

1. Preheat grill to medium-high heat. Brush red pepper with a little of the oil. Grill for 8-10 mins, turning, until skin blisters and blackens. Transfer to a bowl. Cover with plastic wrap and let stand for 5 mins. Peel, then thickly slice.
2. Meanwhile, brush chicken, potato and pumpkin with a little of the remaining oil. Grill chicken, potatoes and pumpkin for 6-7 mins each side or until cooked through. Transfer to a plate. Cover with foil and let stand for 5 mins. Grill onions tor 4-5 min, turning, until browned and tender. Slice chicken, potatoes and pumpkin.
3. Toss red pepper, onion, chicken, potatoes and pumpkin in a large bowl. For the salsa verde, mix remaining oil, parsley, lemon peel and juice, anchovy and capers in a small bowl with a whisk. Spoon salad mixture onto plates. Top with arugula. Serve drizzled with salsa verde.

red pepper, vegetable, chicken breasts, potatoes, pumpkin, red onion, flatleaf parsley, lemon peel, lemon juice, anchovy, capers, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/20892 (may not work)