Chicken and strawberry salad
29 January 2016 / Posted in Easy meals
Salads
Adding fruit to a salad may seem strange to some, but it can add amazing flavour to what would otherwise be a plain salad. If strawberries aren’t available, easily substitute them with another summer fruit such as grapes, nectarines or slices of mango.
Chicken and strawberry salad
Serves 4 - 6
dressing
60 ml olive oil
30 ml raspberry or apple cider vinegar
10 ml wholegrain mustard
10 - 15 ml honey
2,5 ml dried thyme
salt and freshly ground black pepper to taste
salad
6 chicken breast fillets
150 - 200 g fine green beans
70 - 100 g rocket or mixed lettuce
300 g strawberries, halved
4 - 6 spring onions, diagonally sliced
Method
- Whisk the dressing ingredients together and season to taste. Toss the chicken in 30 ml of the dressing and keep the rest separate. Marinate the chicken for 10 - 15 minutes.
- Heat an AMC 28 cm Chef’s Pan, 24 cm Chef’s Pan or 24 cm Synergy Skillet over a medium temperature until the Visiotherm reaches the first red area. Fry the chicken golden brown on both sides. Cover with lid and reduce heat to its lowest setting. Simmer for 5 - 7 minutes or until just cooked, but not dry. Season, spoon out and set aside to cool.
- Place the beans in the same unit. Increase the heat to medium again and sauté beans until just tender. Remove from unit, season and allow to cool.
- Meanwhile slice the chicken in diagonal slices. Assemble the salad on individual plates or a platter by layering all the salad ingredients. Drizzle with dressing and serve with a bread of your choice.
Tips:
- Avocado, asparagus or even cucumber can be used with the fruit or as a substitute.
- No-cook version: Substitute chicken with smoked salmon or smoked chicken. Blanch beans in boiling water. Allow to stand for 5 minutes and refresh in cold water.
Cookware we used
