| 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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