Peri Peri Chopped Salad
Everything chopped to the same size, so every forkful gets the lot. Treat the list below as a formula rather than a rulebook. Make it Sunday, eat it all week.
2 Servings
15 Mins
INGREDIENTS & EQUIPMENT
- 250g Ingham’s Chicken Portuguese Style Breast Pieces
- 2 Lebanese cucumbers
- 1 cup cherry tomatoes
- 1 red capsicum
- ½ red onion
- 1 cos lettuce heart
- ½ cup tinned chickpeas, drained & rinsed
- 40g feta, crumbled
- ¼ cup chopped fresh parsley or mint
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- Salt and pepper, to taste
- Large chopping board, a sharp knife and a big mixing bowl
in a few simple steps
- Chop everything, chicken, cucumber, tomatoes, capsicum, onion and lettuce into pieces roughly the size of a chickpea. That’s the whole trick: same size, so every forkful gets everything.
- Tip it all into a large bowl with the chickpeas and herbs.
- Whisk the olive oil, vinegar and honey together in a small jar or cup, and season with salt and pepper.
- Pour the dressing over and toss well to coat.
- Scatter over the feta and toss once more, gently, so it doesn’t break up completely.
- Serve now, or divide between containers and refrigerate for up to three days. If you’re making it ahead, keep the dressing separate and add it just before you eat.
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