Chicken Breast Salad

• 3 cups Mixed lettuce greens
• 2 radachio leaves
• 1 left over large Roast Chicken Breast
• 2 teaspoons Capers
• 1/2 cup Ranch Sauce
• 1 Teaspoon fresh lemon juice
• 1/4 teaspoon Paprika
• Salt and ground pepper to taste
• 1 heaped tablespoon shredded fresh beetroot.
• 1 teaspoon finely chopped parsley.

1. Divide ingredients between 2 plates:
2. Spread the 3 cups of mixed lettuce greens on each plate
3. Thinly slice radachio leaves and make a heap in the centre.
4. Slice the chicken breast in a slanting direction no more than 1/4 inch thick. Try to keep the skin intact.
5. Arrange the breast in a on top of radachio in a circle in equal portions.
6. In a bowl mix lightly together capers, ranch sauce, lemon juice, paprika, salt and pepper.
7. Spoon gently over the chicken.
8. Finally sprinkle the fresh beetroot on the centre surround with freshly chopped parsley.

mixed lettuce greens, radachio, chicken, capers, ranch sauce, lemon juice, paprika, salt, fresh beetroot, parsley

Taken from www.epicurious.com/recipes/member/views/chicken-breast-salad-1206063 (may not work)