Use the rotisserie chicken breasts from Spinneys deli to speed up the process
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | Salad |
| Diet | Other |
| Preparation | Easy |
| Calories | 583 |
| Fat | 18g |
| Saturates | 5g |
| Protein | 56g |
| Carbs | 57g |
| Sugars | 32g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCook the Spinneysfood Cajun Chicken Breasts according to the package instructions. Allow to cool slightly, then slice into strips.
Finely chop the strawberries, jalapeño and red onion. Chop the coriander. Juice the lime. In a small bowl, combine the chopped strawberries, jalapeño, red onion, coriander, lime juice, olive oil, salt and pepper. Mix well and refrigerate until needed.
Juice the lemon and roughly chop the spring onions. Place the yoghurt, feta cheese, herbs, spring onions, lemon juice, garlic and salt in a blender. Blitz until smooth and creamy. If the dressing is too thick, add a tablespoon of water at a time until the desired consistency is achieved.
Slice the Crunchita lettuce heads into quarters. Spread the dressing on a serving platter and arrange the lettuce wedges on top. Place the sliced chicken and strawberry salsa over the lettuce. Scatter over some extra parsley and serve.
