Tasty pulled roast chicken salad with grilled seasonal vegetables, green sauce, and Grana Padano shavings
Ingredients1 deboned roast chicken
100 g Grana Padano
1 bell pepper
1 celery stalk
1 sprig of parsley
1 sprig of basil
1 head of lettuce
4 tbsp. extra virgin olive oil
Salt & pepper
PreparationSlice the courgettes, bell pepper and aubergine, and roast on a non-stick grill pan for 2-3 minutes on each side.
In a blender, prepare the green sauce by combining the parsley, basil, lemon juice, olive oil, 2 tablespoons of grated Grana Padano, salt, pepper and blitz until smooth and creamy.
Cut the celery into small pieces, pull the roasted chicken and put everything in a bowl. Add the lettuce leaves, roasted vegetables, and capers. Mix all together, dress with the green sauce and garnish with Grana Padano shavings.