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Chicken Salad Dish

SPRING CHICKEN, PEA AND RADISH SALAD

Preparation time: 15 minutes

Serves 4

 

INGREDIENTS:

  • 2 little gem lettuce hearts
  • 1 small cucumber
  • 200g sugarsnap peas, halved lengthways
  • 4 spring onions, trimmed and thinly sliced on the diagonal
  • 6 radishes, trimmed and thinly sliced
  • small handful cress
  • 3 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 2 tbsp fresh green pesto
  • 4 roasted chicken breasts, skin removed and shredded
  • Salt and freshly ground black pepper
  • The full pipette of Celtic Wind CBD Multi Complex Hemp Oil (Please do not exceed the recommended daily dosage)

 

METHOD:

  • Cut each little gem lettuce into thin wedges discarding the root and arrange on a serving plate.
  • Use a vegetable peeler to peel long thin strips lengthways from the cucumber and ripple over the lettuce.
  • Scatter over the sugar snap peas, spring onions, radishes and cress.
  • In a large bowl whisk together the olive oil, white wine vinegar, pesto and CBD oil
  • Season with salt and freshly ground black pepper.
  • Scatter the chicken over the salad
  • Drizzle with the dressing to serve.

Enjoy!


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