roast chicken and cos lettuce salad

ServesServes 8


  • 1 roast chicken
  • 1 red capsicum
  • 16 Kalamata olives
  • 8 slices prosciutto
  • 100g green beans
  • 1 small radicchio lettuce, finely shredded
  • 100g wild rocket
  • 50ml balsamic vinegar
  • 75ml olive oil
  • sea salt and freshly cracked black pepper


  1. Break apart the chicken and roughly shred the meat
  2. Cut open the capsicum, remove the seeds and finely slice
  3. Slice the olives and prosciutto and place them all into a large mixing bowl
  4. Blanch the beans, slice and add to the bowl with the shredded radicchio and rocket
  5. Mix together the vinegar and olive oil, season with salt and pepper and pour over the salad
  6. Toss to combine and serve on a large serving platter

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