Dressing Marinade:
4½ tbsp white wine vinegar
2 cloves garlic
1 tbsp extra virgin olive oil
1 tbsp dijon mustard
1½ tsp sugar
1 tsp salt
Black pepper
Marinated Chicken:
1.5 lb / 750g chicken thigh fillets
2½ tsp mixed Italian dried herbs
Zucchini Salad:
1 tbsp extra virgin olive oil
2 zucchinis, finely sliced
2 tbsp baby mint leaves
Shake Marinade ingredients in a jar. Combine 5 tbsp of Marinade with chicken and marinate for at least 20 minutes, up to 24 hours. Cook chicken on grill or stove until golden brown. Toss zucchini with olive oil and remaining dressing. Sprinkle with mint. Serve chicken with zucchini salad and toasted bread on the side.

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