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Ingredients
1 iceberg lettuce heart, shredded
1 punnet cherry tomatoes, halved
1/4 cup extra virgin olive oil
juice of 1 lemon
sea salt and freshly ground pepper
1.6kg roast chicken, meat removed from the bones and sliced
Salsa
150g silken tofu
sea salt and freshly ground pepper
1 ripe avocado
100g fresh ricotta
juice of 1 lemon
sea salt and freshly ground pepper
Method
To make the salsa, mash all the ingredients in a bowl and then whisk until well incorporated. Set aside. Divide the lettuce among 4 plates. Combine the tomatoes, olive oil, lemon juice, salt and pepper and place on the lettuce. Place some chicken on top of each salad.
Serve the salsa on the side or in generous dollops on the chicken.
