Yumi’s Roast Chicken Salad with Kalamata Dressing
1 zucchini, thinly sliced lengthways
2 cups baby rocket leaves
8 cherry tomatoes, halved
1 chargrilled capsicum, thinly sliced
Shredded roast chicken (about 1 cup)
Crumbled marinated feta
Zest of ¼ lemon
Sea salt and freshly cracked black pepper
2 tbsp Yumi’s Kalamata Olive dip
1/4 cup neutral tasting oil (we used grapeseed oil)
Juice of ½ lemon
1 clove garlic, peeled and crushed
2 tbsp chopped oregano
- Heat oil in a large frypan over medium heat. Fry zucchini slices until golden. Drain on paper towel and season with salt and pepper.
- Arrange remaining salad ingredients on a platter.
- To make the dressing, whisk all ingredients together in a bowl. Season with salt and pepper to taste then drizzle over the salad and top with fried zucchini to serve.