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Chopped chicken, roasted capsicum, walnut and rocket salad

Name: Chopped chicken, roasted capsicum, walnut and rocket salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 1 tbs Olive oil extra virgin variety; 1 tbs Balsamic vinegar white; 2 medium Lebanese cucumber chopped; 400 g Cooked skinless chicken breast chopped; 150 g Roasted capsicum, not in oil sliced; 75 g Baby spinach; 75 g Rocket; 0.25 cup(s) Walnuts (25g) chopped; 4 slice(s) Wholegrain bread (4x35g slices)

Points®

Total Time

10 min

Prep

10 min

Cook

0 min

Serves

Difficulty

Easy

Colour and crunch for dinner or lunch. This dear little salad only takes 10 minutes but it’s got all the right stuff.

Ingredients

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

75 g

Rocket

75 g

Walnuts

¼ cup(s), (25g) chopped

Wholegrain bread

4 slice(s), (4x35g slices)

Instructions

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.

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Chopped chicken, roasted capsicum, walnut and rocket salad

Ingredients

Instructions

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