Crunchy chicken salad recipe

Crunchy chicken salad recipe

Serves 4. Preparation time 5 minutes. Cooking time 20 minutes.

2 chicken breasts, skinless and deboned
1/2 cup tinned peaches or mango, chopped
1 onion, finely chopped
1/2 head of lettuce, shredded
1 red pepper, diced
1 ripe tomato, diced
zest and juice of 2 limes
olive oil to taste
1/2 small red chilli, finely chopped
a few sprigs of fresh mint, chopped
1 bag nachos

• Gently poach the chicken breasts in water until cooked through. Cool down, shred, season lightly with a pinch of salt and pepper and place in a picnic container.

• Add the peaches, onion, lettuce, red pepper and tomato and refrigerate. In ajar, mix the dressing by combining the lime zest and juice, a big glug of olive oil, the chilli and mint When you are ready to eat, shake the dressing and pour over the salad.

• Scatter the nachos on top. Tuck in immediately before the chips get soggy.

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