This gorgeous summer salad is perfect to make with leftover roast chicken. Serve it as an easy appetiser or a light lunch.

Prep time: 5 mins
Serves: 2

Ingredients

2 cups	baby cos leaves
4	tomatoes, halved
200g	fresh mozzarella, torn
1 whole	NZ Avocado, sliced
½	Waitoa Hot Roast Chicken, chopped
½ cup	Superb Herb Basil leaves
1Tbsp	Olivado Avocado Oil With Basil
1Tbsp	balsamic vinegar
Salt and pepper, to taste

Directions

1. On a large platter arrange cos, tomatoes, mozzarella, avocado slices and chicken.
2. Scatter basil leaves, then drizzle with oil and balsamic vinegar. Season with salt and pepper and serve.