• 2 baby Cos lettuce, leaves seperated
  • 2 cups shredded cooked chicken
  • 400g can Wattie's Chickpeas in Springwater, drained
  • 1 avocado, sliced
  • 1 punnet cherry tomatoes, cut in half
  • 1 Lebanese cucumber, sliced
  • 250ml bottle Eta Creamy Balsamic Dressing
  • 2 Tbsp toasted pinenuts

1. Place the lettuce leaves onto a platter or into a salad bowl. Top with the chicken, Wattie’s Chickpeas, avocado, cherry tomatoes and cucumber.

2. Drizzle ½ cup Eta Creamy Balsamic Dressing over. Toss gently then sprinkle over the pinenuts.

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