RECIPE: Mixed leaf salad with chicken & berries
Dress up a simple grilled chicken salad with a posh berry vinaigrette, cranberries and walnuts
Serves: 4
Difficulty: Easy
Ingredients:
45ml (3 tbsp) dark soy sauce
20ml (4 tsp) runny honey plus extra
Salt and freshly ground black pepper
4 chicken breast fillets, cut into strips (or use leftover roast chicken)
A handful of walnuts or pecan nuts, roughly chopped
60ml (4 tbsp) dried cranberries (or use raisins)
250g fresh berries of choice
1 clove of garlic, crushed
5ml (1 tsp) finely grated ginger
60ml (4 tbsp) olive or nut oil
30ml (2 tbsp) raspberry vinegar
30ml (2 tbsp) balsamic vinegar
30ml (2 tbsp) sesame oil
1 lettuce of choice - frisee, radicchio, lollo rosso or cos - chopped
Method:
1. Mix together the soy sauce and honey. Season and stir in the chicken strips and leave to marinate for an hour.
2. Mix together the nuts and cranberries.
3. For the dressing, place the berries in a bowl and crush with a fork. Add the garlic, ginger, oil, vinegars and 10ml (2 tsp) of runny honey and mix well. Season generously.
4. Remove the chicken from the marinade.
5. Preheat a frying pan and add the sesame oil and fry the chicken till lightly browned and cooked through.
6. Arrange the lettuce and remaining berries on individual plates or a serving plate. Sprinkle with nuts and cranberries, and scatter chicken over lettuce. Drizzle with the dressing and serve...
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