Serves 4
Use a supermarket grilled chicken - you may want to season the meat a little more with Garlic & Herb Seasoning after removing the skin.
½ roasted chicken, at room temperature
Ina Paarman's Garlic & Herb Seasoning
1 ripe avocado (when in season, otherwise omit)
½ cup (125 ml) Ina Paarman's Lite Greek Salad Dressing
1 wheel of feta cheese
4 stems flat leaf parsley
200 g cherry tomatoes, halved
3 spring onions, finely sliced with green tops
2 T (30 ml) black calamata olives
1 iceberg lettuce, remove core and break apart (see chef's tip)
Remove the skin from the chicken. Pull the meat from the bones and shred it roughly. Season to taste with Garlic & Herb Seasoning. Halve, stone and peel the avocados. Cut crosswise into slices, season and sprinkle with a little of the dressing. Crumble the feta cheese. Pick the leaves off the parsley and set aside.
In a large bowl, toss the chicken, tomatoes and spring onions together. Dish into individual lettuce leaves. Scatter over the feta, avocado, olives and parsley, and drizzle with the remaining dressing.
CHEF'S TIP:
Sprinkle with toasted sesame or sunflower seeds for extra texture and taste.