Light Leftover Chicken Salad with Roasted Peppers

Ingredients

• 174g Chicken breast, braised
• 291g Raw romaine lettuce
• 100g Raw poblano peppers, seeded
• 100g Tomatoes, canned, diced
• 15g Extra virgin olive oil
• 10g Balsamic Vinegar

Method

1. 1Prepare the salad base: Rinse and thoroughly dry the romaine lettuce, then tear or chop into bite-sized pieces and place in a large bowl.
2. 2Prepare the vegetables: Dice the poblano pepper into 1/4-inch pieces. If using fresh peppers, you can lightly char them in a dry skillet for 2-3 minutes per side to add depth of flavor. Gently toss the diced peppers and canned tomatoes (drained of excess liquid) together.
3. 3Warm the chicken: If your leftover roasted chicken is cold, you can warm it briefly. Slice or shred the chicken breast into bite-sized pieces.
4. 4Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil (15g) and balsamic vinegar (10g). Add a pinch of salt and black pepper to taste. Whisk until well emulsified.
5. 5Assemble the salad: Add the diced peppers and tomatoes to the romaine lettuce base. Top with the warm or room-temperature chicken pieces.
6. 6Dress and serve: Drizzle the vinaigrette evenly over the salad and toss gently to combine all ingredients, coating the leaves and chicken lightly. Serve immediately while the chicken is still warm and the lettuce is crisp.
7. 7Optional: Add fresh herbs like basil or oregano, or a squeeze of fresh lemon juice for extra brightness.