2 cooked chicken breasts, sliced
juice ½ lemon
3 tbsp olive oil
1 heaped tbsp capers
2 scallions, finely sliced green ends only
1 head Lollo Rosso lettuce
1 Baby Gem lettuce
1 tbsp sweetcorn (optional - do not exceed)
2 tomatoes, diced
Serves - 2
Cook the eggs in a pan of boiling water for exactly 8 mins.
Lift from the pan, cool under the cold tap, then peel and halve.
Whisk together the lemon juice, olive oil, capers and scallions. Toss together most of the dressing with the leaves.
Place on a serving dish, top with the chicken, halved eggs and drizzle over the remaining dressing.
Serve on its own or with slices of ham.
Recipe adapted from: Good Food