Mustard Chicken Salad Revisited

This is a salad I made using the leftovers of Dijon Chicken Breasts. 

I started with a large platter and put a bed of shredded lettuce onto it.  As you can see I put a rough circle of thinly sliced zucchini (courgette) around the edge of the platter.  We quite like raw zucchini – do you use it that way too?

To the platter I added, chopped up chicken leftovers, tomato, cucumber, a lobe of a yellow bell pepper (capsicum), some croutons I had roughly chopped a bit, and a small amount of finely chopped shallot.

I sprinkled some scallions (spring onions) over the top as well as some finely chopped chilli for garnish.

The dressing was simple – I just warmed the leftover mustard sauce from the Dijon Chicken Breasts and drizzled it over the salad at the very last minute before serving.