Chicken and almond salad
Mixed salad leaves
250 g, red and green mixed, halved
1 small, sliced
1 tbs, (2 sprigs) finely chopped
1 clove(s), crushed
Cooked skinless chicken breast
500 g, sliced
50 g, unsalted
- Combine salad leaves, grapes and cucumber in a large bowl.
- Whisk oil, lemon juice, rosemary and garlic in a small bowl. Season dressing with salt and pepper.
- Drizzle salad with dressing. Add chicken. Toss to combine. Serve sprinkled with almonds.