Roast Chicken Salad with Vegetables


  • 80g Florette Classic Crispy salad
  • Leftover Chicken (sliced)
  • 1 Roasted Red Pepper
  • 2 Roast Potatoes (sliced)
  • ½ Roasted Courgette
  • 50g Ready to Eat Giant Couscous
  • 10 Olives


  1. If you don’t have any roast vegetables leftover, simply slice your veg, place on a baking try, drizzle with olive oil and roast for approximately 40 minutes.
  2. Once they are roasted roughly chop vegetables & the chicken into slices
  3. Then simply combine the chicken, roast vegetables, cous cous, olives  and Florette peppery crispy together to enjoy a delicious lunch!