200gramsroasted chicken breastcubed, approximately 1 breast
250mlbaby spinach leavesapproximately 1 cup
30gramssmall radishes2 thinly sliced
80gramssmall artichoke hearts2 whole, quartered
30mlspring onion sliced
8cherry tomatoessliced in half if they are big
10olivesblack and green mixed
1small sweet snack pepper
Salt and black pepperif required
Arrange the spinach leaves on the plate and top with the sliced radishes.
Add the artichoke hearts (check if there is any of the fuzzy bits that need to removed).
Scatter two thirds of the spring onions, cherry tomatoes, sweet pepper and olives over the salad.
Arrange the chicken so you are assured of a bite with every mouthful.
Scatter over the remainder of the spring onions, cherry tomatoes, sweet peppers and olives and serve.
I bought the artichoke hearts and olives from the antipasto counter at my supermarket deli. You could also used homemade or canned antipasto.I did not add any additional seasoning and used a teaspoon of the oil from the olives and a squeeze of lemon to lightly coat the chicken and the salad. The artichokes and olives will have a vinegary bite and for me this was seasoning enough.