Name: A chicken and roasted capsicum salad that only takes 15 mins of prep
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 small barbecue chicken, shredded; 4 roasted red capsicum from a jar, plus 2 tablespoons brine; 1 mozzarella ball, drained; 80g can anchovies in oil; 1–2 tablespoons sherry vinegar; 2 tablespoons extra virgin olive oil; 4 thyme or oregano sprigs, leaves picked and chopped; Sea-salt flakes and freshly ground black pepper, to season; 1/4 cup toasted flaked almonds; Crusty bread, to serve

A chicken and roasted capsicum salad that only takes 15 mins of prep

A salad that takes no time at all.

chicken capsicum salad with anchovies and bread in long oval bowl — (Photography: Ella Miller and Kim Lightbody, Styling: Troy Willi and Esther Clark)

Use your leftover barbecue chicken to make a hearty salad. Throw in roasted capsicum, mozzarella and anchovies (trust us!), to create a punchy, Mediterranean style dish that’s ideal for a light lunch or dinner. The best part is, it’ll only take you 15 minutes to make!

Ingredients

1 small barbecue chicken, shredded

4 roasted red capsicum from a jar, plus 2 tablespoons brine

1 mozzarella ball, drained

80g can anchovies in oil

1–2 tablespoons sherry vinegar

2 tablespoons extra virgin olive oil

4 thyme or oregano sprigs, leaves picked and chopped

Sea-salt flakes and freshly ground black pepper, to season

1/4 cup toasted flaked almonds

Crusty bread, to serve

Method

Step 1

Arrange shredded chicken on a large platter. Slice roasted red capsicum and place around chicken.

Step 2

Tear mozzarella into pieces and place on the chicken. Scatter over the anchovies, reserving anchovy oil.

Step 3

In a small bowl, whisk vinegar with reserved anchovy oil, olive oil, 2 tablespoons of the capsicum brine and herbs. Season, adding vinegar to taste. Drizzle dressing over platter, then scatter with almonds. Serve with bread.

Ingredients

Method

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