Serves: 4
Prep time: 30
| Cooked Chicken Breast | 200 g |
| Tin Chickpeas (Drained) | 400 g |
| Pre-Cooked Quinoa | 1 cup |
| Soft Danish Feta (Crumbed) | 1/2 a cup |
| Baby Salad Mix | 300 g |
| Halved Cherry Tomatoes | 8 |
| Thinly Sliced Red Onion | 1/2 |
| Continental Cucumber Cut Into Chunks | 1/2 |
| Green Goddess Dressing & Sauce | 100mL |
Method
- Heat grill pan to medium heat.
- Add teaspoon of oil and cook chicken breast until no-longer pink in the centre, 4 to 5 minutes per side. Rest about 5 minutes before cutting into chunks or shred with a fork.
- Combine ingredients except the salad leaves in a large salad bowl, toss gently and evenly blend.
- Wash baby leaves and layer into separate bowl to make a base, then top with the salad combination.
- To serve, drizzle Birch & Waite Green Goddess Dressing.
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