Ingredients (4 servings)
2 tablespoons light olive oil
1 tablespoon balsamic vinegar
100g baby rocket leaves
2 cups (±320g) shredded roast chicken, skin removed
2 yellow peaches, stones removed, cut into wedges
±250g lettuce, rinsed, torn
1/3 cup basil leaves
Combine the oil and vinegar in a large bowl. Add the rocket, chicken, peaches, lettuce and basil. Toss gently to combine.
Arrange the salad on a serving platter.