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