Chicken and Sun-dried Tomato Salad

Ingredients (serves 4)

• 4 eggs
• 1 baby cos lettuce, leaves separated
• 50g Great Lakes sun-dried tomatoes, halved
• 250g marinated button mushrooms
• 1 yellow capsicum, deseeded, sliced
• 1 Woolworths Country Style roast chicken
• 110g container Neil Perry Fresh Caesar dressing

Method

1. Place the eggs into a saucepan of cold water. Bring to the boil. Cook for 5 minutes. Drain, peel and quarter.
2. Meanwhile, place the lettuce into a large bowl. Add tomatoes, mushrooms and capsicum. Toss to combine.
3. Slice the chicken off the bones. Add chicken to the salad with the eggs. Drizzle with the dressing to serve.