Chicken & strawberry salad (by Heleen Meyer)

Chicken & strawberry salad

Serves 4 – 6

An elegant salad to serve as a starter or as a light summer meal. The chicken and strawberries is a perfect match and definitely worth making.

Salad dressing:

60 ml olive oil
20-30 ml apple-, raspberry- or any other fruity vinegar
10 ml wholegrain mustard
15 ml honey
2,5 ml dried thyme
Salt and freshly ground black pepper to taste

Salad:

6-8 chicken breast fillets
10 ml olive oil
180 g asparagus or thin green beans
100 g rocket or mixed salad leaves
300 g strawberries, halved
2-3 spring onions, diagonally sliced

Salad dressing: Mix all the ingredients together and season to taste. Pour 45 ml of the salad dressing over the chicken and marinate for 10-15 minutes.


Salad: Heat the oil over a medium heat in a frying pan. Fry the chicken fillets, with the marinade, on both sides until golden brown. Cover with the lid and reduce the heat. Simmer for 5-7 minutes or until just cooked. Season to taste, remove from the pan and allow to cool.
Cover the asparagus or green beans with boiling water and allow to stand for 10 minutes. Rinse in cold water and season to taste.
Cut the chicken into diagonal slices. Place the salad leaves, chicken, beans and strawberries on individual plates or a large platter. Sprinkle with the spring onions and serve with the remaining salad dressing.

Chicken & strawberry salad

Serves 4 – 6

 

An elegant salad to serve as a starter or as a light summer meal. The chicken and strawberries is a perfect match and definitely worth making.

 

Salad dressing

60 ml olive oil

20-30 ml apple-, raspberry- or any other fruity vinegar

10 ml wholegrain mustard

15 ml honey

2,5 ml dried thyme

Salt and freshly ground black pepper to taste

 

Salad

6-8 chicken breast fillets

10 ml olive oil

180 g asparagus or thin green beans

100 g rocket or mixed salad leaves

300 g strawberries, halved

2-3 spring onions, diagonally sliced

 

Salad dressing: Mix all the ingredients together and season to taste. Pour 45 ml of the salad dressing over the chicken and marinate for 10-15 minutes.

Salad: Heat the oil over a medium heat in a frying pan. Fry the chicken fillets, with the marinade, on both sides until golden brown. Cover with the lid and reduce the heat. Simmer for 5-7 minutes or until just cooked. Season to taste, remove from the pan and allow to cool.

Cover the asparagus or green beans with boiling water and allow to stand for 10 minutes. Rinse in cold water and season to taste.

Cut the chicken into diagonal slices. Place the salad leaves, chicken, beans and strawberries on individual plates or a large platter. Sprinkle with the spring onions and serve with the remaining salad dressing.

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