• 1 large (about 990g-1100g) cooked rotisserie chicken
• 100g rocket, watercress or mixed leaves
• 2 red or white chicory, leaves separated
• 1 x 410g tin hearts of palm, drained and sliced
• 2 ripe avocados, flesh sliced
• 1 small red onion, sliced into thin half-moons
• 6 red and yellow baby sweet peppers, deseeded and sliced
• 100g cherry tomatoes, halved

For the chimichurri dressing

• 1 green chilli, seeds removed, or 1 tbsp pickled jalapeños
• 1 x 30g pack flat-leaf parsley, leaves only
• 1 large shallot, finely chopped
• 1-2 garlic cloves, finely chopped
• 1⁄2 tsp chilli flakes
• 3 tbsp sherry or red wine vinegar
• 100ml extra-virgin olive oil