Smoked Chicken, Lettuce and Chickpea Salad by Foodland Recipe Kitchen

Preparation Time: 15 Minutes
Serves: 6-8

Ingredients

• SALAD
• 1 -2 (depending on size) smoked
• chicken breasts, shredded
• 1 head iceberg lettuce, shredded
• ¼ cup chopped fresh parsley
• 2 tbsp chopped dill
• ½ cup chopped semi sun-dried tomatoes
• 125g fresh mozzarella, grated
• ½ cup finely chopped cornichons
• 2 spring onions, finely sliced
• 2 tbsp chopped dill
• 1 x 400g can chickpeas, drained and rinsed
• Extra dill to garnish
• DRESSING
• ¼ cup olive oil
• 3 tbsp white balsamic vinegar
• 2 tsp Dijon mustard
• salt and ground white pepper to taste
• ¼ cup grated parmesan cheese

Equipment

• Large Bowl
• Small Bowl
• Screw Top Jar
• Cake Ring

Instructions

1. In a large bowl, toss together smoked chicken, lettuce, parsley, dill, sun dried tomatoes and mozzarella.

2. In a smaller bowl, mix together cornichons, spring onion and dill.

3. Place prepared chickpeas in another small bowl,

4. Using a screw top jar to make the dressing, place olive oil, vinegar, mustard and seasonings into the jar, shake to combine.

5. Take 3 tbsp of dressing and mix through chickpeas.

6. Now add parmesan to the remaining dressing and shake to combine. Toss dressing through lettuce salad mix.

7. Select a serving plate with a lip and place a 20cm cake ring on the plate to form the salad in.

8. Start with the lettuce salad, place into the ring and pack firmly.

9. Next layer; scatter the chickpeas over the salad.

10. Place a plate on top of the salad and press down gently.

11. Scatter the cornichon and spring onion mix over the top of the chickpeas.

12. Carefully lift the cake ring up to disclose your delicious stacked salad, garnish with dill and serve immediately.