Chicken Salad

It is important that all salad leaves be thoroughly rinsed to remove any grit, as well as residues of pesticide. Just as important is to dry the salad leaves well so that the dressing will not be diluted. Dress salad just before serving, otherwise the leaves will wilt and become unpleasantly soggy.

	Garlic Vinaigrette
180 g Boneless skinless chicken breast, grilled, sliced 2 Cherry belle radish 4-5 Cherry tomatoes 20 g Carrot, shredded 100 g Lollo rosso (or romaine lettuce)	1 tbsp Raspberry vinegar (or red wine vinegar) angiesrecipes 1 clove Garlic, minced 50 g Extra-Virgin olive oil Salt and freshly ground black pepper 1/5 tsp Oregano

1. Combine all the dressing ingredients in a screwtop jar. Shake well together. Rinse cherry radish and tomatoes. Drain and pat them dry with kitchen towel. Quarter the tomatoes and thinly slice the cherry radish.
   
   
2. Discard any damaged leaves and pull leaves individually from the core. Put the leaves in a sink of cold water and wash off any dirt. Lift the leaves out of the water and pat dry gently with a clean kitchen towel.
   
3. Toss lollo rosso, cherry radish, shredded carrots and tomatoes quarters in large salad bowl. Mix gently and top with the grilled chicken. Drizzle with dressing and served with garlic bread if desired.