leftover cooked chickenshredded (however much you have or want to add)
toasted pitta bread or other bread & Greek yoghurtto serve (optional)
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In a large bowl, add the corn, beans, avocado, cheese and mango chutney to the salad leaves and toss really well.
Warm the leftover chicken through if you like (I did this by blitzing in the microwave for a couple of minutes), then either top the salad with the chicken in the bowl, or arrange it on a nice big plate and place the chicken on the top.
Serve immediately with toasted pitta bread and big dollops of Greek yoghurt (if you like). Enjoy!
This salad is based on a similar one on the menu at Pita Plus in the Athens Metro Mall. You can even order their food online if you’re ever in the area. (Well, you just never know!)I think a vegetarian version of this salad would be just as delicious. Just omit the chicken, obviously!Use sweet chili sauce instead of mango chutney if you prefer.