4 (370g) roasted chicken breasts, skinned and torn into strips
1 (280g) whole Romaine lettuce
1 (85g) bag watercress
2 to 3 tablespoons French dressing
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Method Prep:15min › Ready in:15min
Mix together the mayonnaise, lemon zest, juice of half a lemon, chives and mint and season with salt and pepper. Stir in the chicken.
Separate, wash and trim the Romaine leaves and use to line the edges of a deep glass salad bowl so they stand upright. Place the watercress in the bottom of the bowl and drizzle over the French dressing. Spoon the chicken on top. Serve immediately.
For a party or buffet suggest guests fill the lettuce leaves with the chicken to serve.
Try using little gem leaves to replace the romaine and use rocket instead of watercress.
Replace the chicken with 4 poached salmon fillets for a new twist.