Spring Chicken, Pea and Radish Salad

SPRING CHICKEN, PEA AND RADISH SALAD

Preparation time: 15 minutes

Serves 4

 

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)

 

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 and season with salt and freshly ground black pepper. Scatter the chicken over the salad and drizzle with the dressing to serve.

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