Chicken and Mushroom salad
Ingredients
A rotisserie chicken
250 gr. small (but not button) mushrooms
5 spring onions
2 red peppers
1 clove garlic
¼ cup oil
2 slices thick toast bread
1 lettuce
¼ cup chopped chives.
Dressing
¼ cup smooth peanut butter
1 teaspoon ground cumin
¼ cup cider vinegar
2 teaspoons brown sugar
1 cup oil
1 teaspoon salt
Method
Remove meat from chicken and cut into pieces
Wipe mushrooms clean
Wash and slice spring onions
Cut peppers in half, de-seed and cut into 1cm slices.
Peel and crush garlic to mix with the ¼ cup of oil.
Use 2 tbsp of oil to quickly sauté mushrooms, peppers and onion until lightly cooked
Remove crusts from bread and cut into cubes
Use rest of oil to fry bread cubes, turning often.
Remove to crumpled kitchen paper to cool.
Place lettuce leaves in a serving bowl and scatter over the cooked ingredients and chicken.
Sprinkle with chives and drizzle over dressing.
Dressing
Put ingredients into blender or food processor to combine.
