Chicken and sun dried tomato salad

Simple and delicious, this tasty chicken salad is a quick and easy summer side.

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

Source

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 roast chicken

110g container Neil Perry Fresh Caesar dressing

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