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CHICKEN, TOMATO & MIXED GREEN SALAD

Serves 4

4 chicken breast fillets, halved horizontally
Oil spray
4 tomatoes, quartered
100g mixed salad leaves
Salt and pepper
Extra virgin olive oil vinaigrette dressing

  • Lightly spray a frypan or chargrill with oil and cook chicken over moderately high heat until cooked. Remove from heat and set aside to cool.
  • Slice chicken and toss with salad leaves and tomato. Season with black pepper and drizzle with vinaigrette dressing.
    Tip: You can also use turkey breast, roasted.