I​ngredients



2 essential Waitrose British Chicken Breast Fillets

1 fresh or dried bay leaf

1 large carrot, coarsely grated

25g pack fresh mint, chopped

1 bunch salad onions, thinly sliced

75g radishes, thinly sliced

5 tbsp Heinz Salad Cream

8 essential Waitrose Picnic White Pittas

4 essential Waitrose Curly Lettuce Leaves

 

Method



1. Place the chicken breasts in a pan large enough to accommodate them both snugly in the bottom. Cover with water, add the bay leaf and bring to the boil. Lower the heat and simmer very gently for 10 minutes or until thoroughly cooked and there is no pink meat when pierced with the tip of a knife. Then turn off the heat and leave to cool completely in the poaching liquid.

 

 

2. Remove the cooled chicken from the liquid and shred into small pieces. Toss the pieces with the carrot, mint, salad onions and radishes. Add the Heinz Salad Cream and mix

together until the salad is evenly coated then chill in the fridge until ready to serve.

 

 

3. Griddle or toast the pittas until nicely browned then split them open. Tuck half a lettuce leaf into each pitta to line it then spoon in the chicken mixture and serve.



​Recipe courtesy of Waitrose 

More than 5,000 recipes can be found at www.waitrose.com/recipes