Chicken and Herb Salad


100g Mixed Baby lettuce leaves
1 Small bunch chives finely chopped
1 handfull of rocket leaves Shredded
100g baby Spinach leaves
200g skinless deboned chicken Breasts
Vegetable salt to taste
5 ml red wine vinegar
5 ml Dijon Mustard
10 ml extra virgin olive oil

  • Fry the chicken breasts in 5 ml olive oil and season with vegetable salt, let the chicken cool and cut into thin slices
  • Mix the chicken with the salad leaves, herbs, and spinach until al the ingredients are evenly spread.
  • Combine the vinegar, mustard and the rest of the olive oil and toss through the salad
  • Season to taste.