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Chicken Buddha Bowl
Main | 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
- Place salad leaves on bottom of serving bowl
- Place other ingredients on top of the leaves in different sections of the bowl to show contrasting bright colours in the bowl
- Squeeze the dressing in a zig-zag pattern across the top of the bowl and sprinkle fresh herbs to garnish
