Chicken & Raspberry Salad Recipe

20 August 2009

0Comments | Comment on this Article

Ingredients:

2 skinless, boneless chicken breasts, cut into strips
2 slices white bread, crusts removed and cubed
25g butter
120g bag mixed salad leaves
175g cooked beetroot, sliced
125g raspberries
2 tablespoons raspberry vinegar
5 tablespoons olive oil
1 tablespoon Scottish honey

* make dressing with above ingredients or use Taste the Difference Raspberry and Balsamic dressing

Method:

1. Griddle or fry the chicken strips until cooked through.
2. Remove chicken from the pan and melt the butter and fry the bread until crisp and brown.
3. Place the salad leaves in a serving bowl and add the beetroot, chicken, raspberries and croutons.
4. Mix the oil, vinegar and honey together and heat in a small pan.
5. Drizzle over the salad and serve immediately.

The recipes are made by the Try Team and part of the Sainsbury’s ‘Eat Britain’ campaign.

0Comments | Be the first to comment!