Chicken Salad

Ingredients

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

Method

1.Combine all the dressing ingredients in a screw-top 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 andhttp://i33. tinypic. com/2mx1u2d. jpg tomatoes quarters in large salad bowl. Mix gently and top with the grilled chicken. Drizzle with dressing and served with garlic bread if desired.