WARM CHICKEN & FETA SALAD

SERVES 4

PREP AND COOK: 15 MINS

• 150g shredded iceberg lettuce • 250g packet rainbow salad

mix

• 200g feta, diced

• 2 tomatoes, diced

• 300g can corn kernels,

drained

• 1 barbecued chicken

• ½ cup bottled salad dressing

1 Place lettuce, rainbow salad mix and feta into a salad bowl with the tomatoes and corn. Toss to combine.

2 Remove meat from chicken and cut into bite-sized pieces or strips. Divide salad among serving plates, top with chicken. Drizzle with dressing when ready to serve.