- 50g grilled chicken tenderloin, sliced diagonally
- 1 x 50g egg, hard boiled, cut into wedges
- 30g green beans, cooked until just tender
- 1 spring onion, diagonally sliced
- 2 black olives, stoned and sliced
- 1 tablespoon ZOOSH The Classic French Bistro Fresh & Crisp Vinaigrette
| - PLACE all salad ingredients in a bowl and toss with dressing.
- Serve immediately.
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