• 1 cup bite sized boneless cooked chicken pieces
  • few iceburg lettuce leaves, washed and torn into pieces
  • 1 green capsicum, cubed
  • 1 red or yellow capsicum, cubed
  • 1/2 cup brocolli florets, blanched
  • 1 carrot, cubed and blanched
  • For dressing:
  • 2 tbsps olive oil
  • 1 tbsp grated tender ginger
  • 1 tbsp lemon juice or vinegar
  • 1 tbsp honey
  • salt to taste


Cut cooked chicken into bite sized pieces. Combine with the rest of the vegetables and lettuce.

Prepare the dressing and keep aside. Just before serving toss the the chicken and vegetables in the dressing and serve.

I prepared this fruit salad with the same dressing as for the chicken salad, omitting lemon juice. Combined bite sized pieces of pineapple, apple, capsicum, sprouts and lettuce with ginger-honey-pepper dressing and the resultant salad provided a refreshing crunch. A light summer lunch on a hot day

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