Ingredients
- 2 large handfuls iceberg lettuce
- 6 slices cooked chicken breast
- 1 small handful watercress, lamb's lettuce or microgreens
- 1 ripe peach cut into 8 wedges
- Small handful croutons
For the Dressing
- ¼ cup (65ml) mayonnaise
- 1 teaspoon tomato paste
- Few drops Worcestershire sauce
- ½ teaspoon whisky or brandy (optional)
Method
- Divide the iceberg lettuce between 2 chilled serving dishes.
- Now arrange the sliced chicken on top.
- Scatter the watercress, lamb's lettuce or microgreens on top.
- Arrange the peach wedges around the outside.
- Scatter the croutons around the outside.
- Whisk the mayonnaise, tomato paste, Worcestershire sauce and whisky or brandy (if using) together.
- Drizzle the dressing over the salad.
- Serve immediately.