Chicken Caprese Salad
This gorgeous summer salad is perfect to make with leftover roast chicken. Serve it as an easy appetiser or a light lunch.
Prep time: 5 mins Serves: 2
- ½ Waitoa Free Range Roast Chicken, chopped
- ½ cup Superb Herb Basil leaves
- 1 tbsp Olivado Avocado Oil With Basil
- 1 tbsp Balsamic vinegar
- 1 NZ Avocado, sliced
- 200g Fresh mozzarella, torn
- 4 Tomatoes, quartered
- 2 cups Baby cos leaves
- Salt & pepper, to taste
- On a large platter arrange cos, tomatoes, mozzarella, avocado slices and chicken.
- Scatter basil leaves, then drizzle with oil and balsamic vinegar. Season with salt and pepper and serve.