| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Sainsbury10 | 2 | servings |
INGREDIENTS
| 1 | 240 g pack cooked chicken breasts; skin removed and | |
| ; sliced | ||
| 2 | Red cayenne chillies; deseeded and | |
| ; chopped | ||
| 90 | ml | French vinaigrette dressing; (3fl oz) |
| 1 | ts | Freshly chopped coriander |
| 1 | Lollo rosso lettuce | |
| 125 | g | Cherry tomatoes; halved (4oz) |
| 1 | Avocado; skinned and sliced | |
| 1 | Red pepper; deseeded and | |
| ; chopped | ||
| 125 | g | Babycorn; sliced into rings |
| ; (4oz) | ||
| 2 | Cayenne chilli flowers; sprigs of coriander |
INSTRUCTIONS
TO GARNISH Place the sliced chicken in a shallow non-metallic dish. Mix the chopped chillies into the vinaigrette and add the coriander. Pour over the chicken. Cover and leave to marinate in a refrigerator for 30 minutes, stirring occasionally. Arrange the lollo rosso on a plate with the chicken, halved cherry tomatoes, sliced avocado and sweetcorn. To serve: Garnish with cayenne chilli flowers and sprigs of coriander. Converted by MC_Buster. NOTES : A hearty salad suitable as a main course, light snack or starter (requires 30 minutes marinating time). Converted by MM_Buster v2.0l.
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