Mediterranean Chicken Salad
Aaron McLean
- Prep time:
- 15 mins
- Cook time:
- Nil
- Serves:
- 4
-
3 poached chicken breasts
-
2 tbsp lemon juice
-
½ tsp salt
-
ground black pepper
-
300g cherry tomatoes, halved
-
2 red capsicums, thinly sliced
-
½ cup kalamata olives
-
130g rocket leaves
-
1 red chilli, minced (optional)
-
½ cup Tuscan Herb Oil
-
2 just-ripe avocados, sliced
Shred chicken breasts and place in a bowl with lemon juice. Season with salt and pepper. Add all other ingredients except herb oil and avocados. When ready to serve, add herb oil and avocados and toss to combine.
Variation: This salad is also delicious made with grilled prawns or baby octopus in place of chicken.
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