1 cup bbq or shredded chicken
1 cup of shredded iceberg lettuce
1 tablespoon chopped sun dried tomatoes
1 75g tin chickpeas
1 small cucumber diced
1/4 red onion finely diced
2 tablespoons of pitted olives
2 tablespoons of grated Parmesan
2 tablespoons olive oil
1/2 teaspoon of salt
1 tablespoon of balsamic vinegar
- Add all the chopped salad ingredients to a bowl.
- Mix the olive oil, salt and vinegar in a separate jar and shake to combine.
- Pour over the dressing and gently mix the salad.