Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon ...
2. Place the cooked chicken near the lettuce leaves. 3. Make separate mounds of Cucumber Salad, Shredded Carrots, and cooked Rice noodles around the platter. 4. Place the Tande Green Sauce and ...
Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through. Add the chicken and dressing to the salad and lightly stir ...