Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Salad

INGREDIENTS

400 – 600 g cooked chicken meat
mixed lettuce leaves
20 cooked asparagus tips
2 cups cooked diced unpeeled potatoes
1 cup diced mango flesh

Corn Salsa Dressing
1 cup corn kernels, uncooked
1 very small red onion, peeled and finely diced
1 small banana chilli, deseeded and minced
1 tablespoon chopped parsley
salt and ground black pepper to taste
3 tablespoons Balsamic vinegar
2 tablespoons olive oil

METHOD

Cut the chicken meat into bite size pieces and set to one side

Split the lettuce leaves up, and onto plates, to the amounts you want – if serving an a main course salad you will need extra leaves – top with equal amount of asparagus, potatoes and mango pieces. Distribute the chicken evenly over the top of the other ingredients and again the amount will depend on whether you are serving as a main course or starter salad. The smaller amount shown above is for a starter salad.

Make the salsa by combing all ingredients and stirring well – this can be done 30 minutes prior to serving. Spoon the salsa over the top of the salad ingredients and serve immediately.