Ingredients
- 1 cooked roast chicken
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 90 g spring onion
- 100 g cocktail tomatoes
- 1 bunch parsley
- 1 chili
- 3 tbs olive oil
- 3 tbs vinegar
- salt, pepper
Preparation
1. Let the roast chicken cool, remove the skin and bones, finely cut.
2. Clean and finely cut the bell pepper and spring onions. Cut the spring onion into rings and halve the cocktail tomatoes.
3. Remove the parsley leaves from the stems and finely chop. Finely chop the chili pepper. Stir together with olive oil and vinegar to make a dressing and season to taste with salt and pepper.
4. Thoroughly mix everything and serve.
This recipe has been tested and approved by AMC.
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