An almost instant no-cook meal using pre-cooked chicken, this salad can be thrown together and eaten al fresco while watching the sun go down.
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Ingredients
- Small bag of fresh salad leaves
- Cooked chicken breast
- 1 red onion
- A handful of spicy tortilla chips
- 8 baby plum tomatoes
- Roasted red pepper salad dressing
- Tub of crème fraîche or soured cream
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Method
- Divide small bag of fresh salad leaves between 2 bowls
- Shred cooked chicken breast and divide between plates. Cut a few slices of crisp red onion and scatter on top with tortilla chips and quartered baby plum tomatoes
- Make an instant dressing by mixing equal quantities of roasted red pepper salad dressing and crème fraîche or soured cream. Drizzle over and enjoy.
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