Peppered chicken and strawberry salad

Peppered chicken and strawberry salad


For a burst of freshness you cant beat this gorgeous chicken and haloumi salad, tossed with chargrilled asparagus, fresh strawberries, and thinly sliced radish.

The ingredient of Peppered chicken and strawberry salad

  1. 2 (about 200g each) Coles RSPCA Approved Chicken Breast Fillets
  2. 2 teaspoons coarsely ground black pepper
  3. Olive oil spray
  4. 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
  5. 125g Coles Brand Cypriot Haloumi With Mint, cut into 1cm-thick slices
  6. 120g pkt Coles Brand Australian Baby Rocket
  7. 6 strawberries, thinly sliced
  8. 4 red radishes, thinly sliced
  9. 1/2 cup mint leaves
  10. 4 ripe strawberries, finely chopped
  11. 1 teaspoon Dijon mustard
  12. 1 teaspoon honey
  13. 2 tablespoons red wine vinegar
  14. 2 tablespoons extra virgin olive oil

The instruction how to make Peppered chicken and strawberry salad

  1. Heat a barbecue grill or chargrill on medium-high. Sprinkle the chicken evenly with the pepper. Season well with salt. Spray with oil. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
  2. Meanwhile, cook the asparagus on the grill for 2 mins or until tender. Set aside to cool slightly.
  3. Cook haloumi on the grill for 2 mins each side or until lightly charred.
  4. To make the strawberry dressing, place strawberry, mustard and honey in a bowl. Use a fork to crush. Add vinegar and oil and whisk to combine. Season.
  5. Arrange chicken, asparagus, haloumi, rocket, strawberry, radish and mint on serving plates. Drizzle with dressing. Toss to combine. Serve immediately.

Nutritions of Peppered chicken and strawberry salad

fatContent: 345.116 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 33 grams protein

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