Warm baby marrow and roast chicken salad served with zesty vinaigrette and Parmesan shavings – Food & Home Magazine
Warm baby marrow and roast chicken salad served with zesty vinaigrette and Parmesan shavings is a deliciously hearty supper dish.
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Ingredients
- <h3>Salad</h3>
- 250g baby marrows, thinly sliced
- 20ml olive oil
- salt
- freshly ground black pepper
- 100g ready-bought roast chicken, heated and thinly sliced
- 4 spring onions, diagonally sliced
- 40ml Parmesan, freshly shaved
- <h3>Zesty vinaigrette</h3>
- 50ml olive oil
- zest and juice of 1 lemon
- 30ml fennel seeds, lightly toasted
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