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LYDIA SCHIAVELLO
CHICKEN SALAD
INGREDIENTS
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3 skinless chicken fillets
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1 small bunch cos lettuce, chopped
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1/2 bunch basil
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1/2 bunch parsley
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Small hand full of pumpkin seeds
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Small hand full of pine nuts
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1/2 a pomegranate, seeded
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12 large green Sicilian olives
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Extra virgin olive oil and vinegar to serve
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Sea salt flakes and ground black pepper
METHOD
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Cut chicken fillets into strips and grill until cooked through.
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In a large salad bowl combine the washed cos lettuce, roughly chopped mix of fresh herbs, pomegranate seeds and Sicilian olives.
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Drizzle over oil and vinegar and season with salt and pepper to taste. Toss and serve.
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