Chicken and Berry Salad

    20 minutes

    This is a delightful summer salad that combines cooked chicken with raspberries and blueberries with a balsamic vinaigrette.


    Northern Territory, Australia
    1 person made this

    Serves: 4 

    • 500g chicken tenderloins
    • 1 tablespoon oil
    • 6 serves of salad leaves or lettuce
    • 1 1/2 cups of raspberries and blueberries
    • 2 tablespoons of thinly slice basil
    • 125ml balsamic base vinaigrette

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large frypan cook the chicken for 6 to 8 minutes until cooked through and no longer pink in the centre.
    2. Use two forks to pull the chicken apart into smaller pieces to put in the salad.
    3. In a large bowl add the lettuce, raspberries, blueberries and basil then toss to combine.
    4. Drizzle with vinaigrette just before serving; tossing to combine.
    5. Serve a bed of the berry salad then add the chicken pieces on top.

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