Summer Chicken Salad

The lunches at Tanda Tula in summer are light and fresh, where we serve plenty of salads with quiches and cheeses. It is difficult in the extreme heat to think about eating anything, so the salads are always popular! That said, it is difficult to imagine not eating the delicious meals that Chef Ryan prepares in camp! Ryan's chicken salad is one of our most popular lunchtime dishes so we decided to share the recipe. There are no exact measurements, its really just about adding more of what you like and less of what you don’t! 

The best kind of recipe - the easy kind!

CHICKEN SALAD

INGREDIENTS

5 chicken breasts, cooked and cut into bite sizes

1 red pepper, cut into small cubes

1 yellow pepper, cut into small cubes

1/2 onion, slightly cooked until transparent

1/2 cup chutney

1 avo, cubed

1/2 cup yellow cherry tomatoes, halved

parsley, roughly chopped

METHOD

1.Place the chicken pieces, peppers and onion into a bowl, add the chutney and mix well.

2.Place the salad onto a serving platter, top with avo and cherry tomatoes. Garnish with parsley and serve.

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