No more boring chopped salads! Made with the juiciest and most tender poached chicken, cos lettuce, smoked capsicum and anchovies. This recipe is quick, delicious and naturally gluten-free.
1can Organic tinned chickpeasdrained (only use BPA free variety)
1cupBlanched green beansdiced
2Poached chicken breastsee my recipe how to poach chicken
1Big red capsicumroasted ((you can buy it from the deli section in your supermarket or roast it yourself, see instructions below))
1punnet Cherry tomatoes
8Anchoviesroughly chopped ((you can add more or less depending on your preference))
⅓cupExtra virgin olive oil
2tspDijon mustard
1tbspRed wine vinegar
Salt and pepper to season
Instructions
Start by roasting your capsicum. Turn the gas flame to medium heat. Set the capsicum directly over the flame. Turn the capsicum occasionally with tongs until all sides are blackened and blistered.
Take it off the flame and let it cool off on a plate.
Meanwhile, wash and cut the beans, cos lettuce, tomatoes. Chop anchovies into small bits. If you are going to serve the salad straight away, put all ingredients in one bowl. Otherwise, put them in a storage container side by side.
Chop chicken into small cubes. Add it to the salad bowl/storage container.
Now your capsicum must be cold enough to peel it. The burnt skin should come off very easily. If you are left with a lot of black bits, simply rinse it under running water. However make it fairly quick, you don't want to wash off all the flavours. Dry with a paper towel. Cut it into matchsticks, add one tbsp of extra virgin olive oil, salt, and pepper and mix it all to combine. Add it to the other ingredients.
Wisk the remaining olive oil, mustard, red wine vinegar, salt and pepper to make the vinaigrette. Add the dressing to the salad bowl or put it on the side until ready to serve.
Ready to eat? Gently mix all ingredients together, serve, and enjoy!