Name: Mixed berry and chicken salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 small chicken breast fillets, trimmed; 100 gram baby spinach leaves; 120 gram punnet raspberries; 150 gram punnet blueberries; 150 gram feta cheese, crumbled; 1/2 cup mint leaves; 1 small red onion,thinly sliced; 1/4 cup flaked almonds, toasted (see tip); Dressing; 125 gram strawberries, hulled, chopped; 2 tablespoon apple cider vinegar; 2 tablespoon olive oil; 1 teaspoon honey; 1 teaspoon dijon mustard

Mixed berry and chicken salad

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Serves 6

Prep

15M

Cook

10M

Total

25M

Ingredients

1 tablespoon olive oil

2 small chicken breast fillets, trimmed

100 gram baby spinach leaves

120 gram punnet raspberries

150 gram punnet blueberries

150 gram feta cheese, crumbled

1/2 cup mint leaves

1 small red onion,thinly sliced

1/4 cup flaked almonds, toasted (see tip)

Dressing

125 gram strawberries, hulled, chopped

2 tablespoon apple cider vinegar

2 tablespoon olive oil

1 teaspoon honey

1 teaspoon dijon mustard

Method

1.Heat oil in a large frying pan on high. Cook chicken for 4-5 minutes, each side, until browned and cooked through. Cool and slice thinly.

2.In a large bowl, combine remaining ingredients except almonds.

3.Place dressing ingredients in a food processor or blender. Process until smooth. Season to taste. Drizzle dressing over salad just before serving. Sprinkle with almonds.

Toast almonds in a dry frying pan over a medium heat for 2-3 minutes until golden. Remove from pan immediately. Add a little extra honey to dressing if it is too tart.
Note

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