This gorgeous summer salad is perfect to make with leftover roast chicken. Serve it as an easy appetiser or a light lunch.
Prep time: 5 mins
|2 cups||baby cos leaves|
|200g||fresh mozzarella, torn|
|1 whole||NZ Avocado, sliced|
|½||Waitoa Hot Roast Chicken, chopped|
|½ cup||Superb Herb Basil leaves|
|1Tbsp||Olivado Avocado Oil With Basil|
|Salt and pepper, to taste|
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- On a large platter arrange cos, tomatoes, mozzarella, avocado slices and chicken.
- Scatter basil leaves, then drizzle with oil and balsamic vinegar. Season with salt and pepper and serve.