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This gorgeous summer salad is perfect to make with leftover roast chicken. Serve it as an easy appetiser or a light lunch.
1/2 Hot Roast Chicken, chopped
1/2 cup Basil leaves
1 tbsp Avocado Oil With Basil
1 tbsp Balsamic vinegar
1 Avocado sliced
200 g Fresh mozzarella, torn
4 Tomatoes, quartered
2 cups Baby cos leaves
Salt and pepper to taste
1
On a large platter arrange cos, tomatoes, mozzarella, avocado slices and chicken.
2
Scatter basil leaves, then drizzle with oil and balsamic vinegar. Season with salt and pepper and serve.
CategoryAvocado Oil, Avocado Oil with Basil, Meats, ChickenCuisineLunch, Starter
Ingredients
1/2 Hot Roast Chicken, chopped
1/2 cup Basil leaves
1 tbsp Avocado Oil With Basil
1 tbsp Balsamic vinegar
1 Avocado sliced
200 g Fresh mozzarella, torn
4 Tomatoes, quartered
2 cups Baby cos leaves
Salt and pepper to taste
Directions
1
On a large platter arrange cos, tomatoes, mozzarella, avocado slices and chicken.
2
Scatter basil leaves, then drizzle with oil and balsamic vinegar. Season with salt and pepper and serve.
