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.

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