CHICKEN BUDDHA BOWL

LUNCH

10 MINS

SERVES 1

INGREDIENTS


  • 50g Salad Leaves
  • 40g Pickled Red Cabbage (or shredded raw cabbage)
  • 80g Sweetcorn
  • 60g Diced Roast Red Peppers
  • 30g Diced Red Onions
  • 80g Feta
  • 100g Green Goddess Dressing (or guacamole)
  • 80g Pulled Chicken Tinga

METHOD


  1. Place salad leaves on bottom of serving bowl
  2. Place other ingredients on top of the leaves in different sections of the bowl to show contrasting bright colours in the bowl
  3. Squeeze the dressing in a zig-zag pattern across the top of the bowl and sprinkle fresh herbs to garnish