TOTAL TIME: 10 min
PREP: 10 min
COOK: 0 min
Colour and crunch for dinner or lunch. This dear little salad only takes 10 minutes but it’s got all the right stuff.
Olive oil 1 tbs, extra virgin variety
Balsamic vinegar 1 tbs, white
Lebanese cucumber 2 medium, chopped
Cooked skinless chicken breast 400 g, chopped
Roasted capsicum, not in oil 150 g, sliced
Baby spinach leaves 75 g
Rocket 75 g
Walnuts ¼ cup(s), (25g) chopped
Wholegrain bread 4 slice(s), (4x35g slices)
Whisk oil and balsamic vinegar in a large bowl until combined. Add cucumbers, chicken, capsicum, baby spinach, rocket leaves and walnuts.
Season with pepper and gently toss to combine. Serve with bread.