Sharyn's Baking Club

Chicken and Strawberry salad

Dressing Ingredients

1/4 cup balsamic vinegar

2 tablespoons honey

1t Dijon mustard

1t garlic, minced

Pinch of salt and pepper

1/4c olive oil

Salad ingredients

1T olive oil

500g skinless chicken breasts

125g bag mesclun salad

1/4 cucumber, sliced

1 avocado, sliced

1 punnet fresh strawberries, sliced

50g crumbled feta

1/2c walnuts, roughly chopped

Salt and pepper

Method

Add all the dressing ingredients to a small jar with a lid, and shake until well combined. Season to taste. Refrigerate until ready to use.
Add 2 tablespoons of the balsamic dressing to a small bowl. Season the chicken with salt and pepper, then toss the chicken with the 2 tablespoons of dressing. Let the chicken marinade in the dressing, covered, in the fridge for at least 30 minutes.
When ready to cook, heat a tablespoon of olive oil in a large frying pan over a medium-high heat. Add the chicken to the pan and heat chicken until completely cooked through, flipping once or twice. Remove the chicken from the pan and let cool, then slice the chicken into strips.
Add the salad leaves to a large serving dish. Top with cucumber, avocado, sliced strawberries, feta, walnuts and sliced chicken. Season with a little salt and pepper, and serve with the balsamic honey dressing.

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