Chicken & courgette ribbon salad
1 individual, Romaine or cos, torn into pieces
2 stick(s), thinly sliced
4 medium, finely chopped
¼ individual, thinly sliced
Roast Chicken, light meat, skinless
400 g, torn into pieces
2 medium, pared into strips
Fat Free Natural Yogurt
1 clove(s), crushed
1 pinch, ground
1 tablespoons, torn to garnish
- Heat a griddle pan to fairly hot, pare some courgette ribbons using a Y-shaped vegetable peeler, spray them with a little cooking spray and lay them in the griddle pan. Turn them over so that they cook on both sides, they don’t need long as they’re so thin.
- Share the Romaine or cos lettuce, celery, spring onions and cucumber between 4 serving plates or bowls. Top with an equal amount of the griddled courgette ribbons, then share out the chicken between the portions.
- To make the dressing, mix together the yogurt and garlic. Spoon over the salads. Serve, seasoned with a little freshly ground black pepper and scattered with a few torn, fresh basil leaves.