Cut the chicken breasts into small steaks, drizz them with Vegeta No MSG Chicken and allow 30 minutes for the chicken to absorb all the flavours of the marinade.
Place the chicken on the hot grill and cook for a couple of minutes on each side. Arrange whole button mushrooms on the grill and cook together with the chicken.
Wash and dry the vegetables and cut into strips. Transfer to the salad bowl and add cherry tomatoes and grilled button mushrooms cut into quarters, drained sweet corn and chicken cut into sticks.
Combine olive oil with pepper, wine vinegar and a pinch of salt and stir in freshly minced parsley leaves. Add the dressing to the bowl and toss the salad with spoons.
An ideal source of lean protein, chicken breasts taste delicious when grilled and combined with grilled vegetables in a light salad perfect for a warm summer day.