Bell peppers and chicken salad

Chef Massimo Capra makes a delicious salad that’s jam-packed with fresh flavours.

Bell peppers and chicken salad

Serves: 4

Ingredients:

• 1 ½ cups red & yellow bell peppers, julienne
• ½ cup Poblano pepper, julienne
• 1 cup fennel, julienne
• 1 cup mango, julienne
• 1 cup red onions, julienne
• 2 cup grilled chicken breast, julienne
• 1 bunch cilantro, chopped
• Spiced peanuts, for garnish

Dressing ingredients:

• Cherry tomatoes, cut in half
• 1 ½ oz. olive oil to taste
• 1 tbsp lime juice
• 2 tbsp rice vinegar
• Pinch of cumin
• Pinch of oregano
• Salt & pepper to taste

Method:

Prepare the dressing by placing the tomatoes, lime juice, vinegar, cumin and oregano in a blender and purée until smooth. Remove and slowly whisk the olive oil in and set aside.

Mix all the remaining ingredients in a bowl and dress to your liking with the tomato dressing.

Serve sprinkled with extra cilantro and spiced peanuts.