Peppered chicken and strawberry salad

I saw this recipe on this months Coles Mag and I've got so (but really, so so many) many strawberries in my fridge that I really need to use them in 7 million ways.

As this recipe sounds delicious, it's getting collected to be prepared in a very near future :)

Also project summer in a bikini #summerinabikini must start tomorrow (I keep saying this every single day) so....another reason.

Peppered Chicken and Strawberry Salad
Source: Coles Magazine September 2016 - Page 10
Image source:

Serves: 4 - Prep time: 10 mins (+5 mins resting time) - Cooking 15 minuts

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

  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.
Per serve:
345 Cals
33g Protein
20g Fat (7g sat fat)
6g Carbs 
2g sugar
4g Fiber
426mg Sodium

Vic Lic

No comments:

Post a Comment