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Thursday, 21 April, 2005 3:05 PM |
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| Chicken
Salad with Raspberry Vinaigrette |
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serves
2 |
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| Ingredients:
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| 200g
raspberries, fresh or defrosted |
| 1
tablespoon olive oil |
| 1
tablespoon lemon juice |
| 1
small clove garlic, crushed |
| 1
bag mixed salad leaves |
| 1/2
tablespoon Dijon mustard |
| 1/2
tablespoon runny honey |
| freshly
ground black pepper |
| 2
boneless, skinless chicken breasts |
| 1
orange, peeled and sliced |
| 1
small pink grapefruit, peeled and sectioned |
| 1
avocado, halved, stoned, peeled and sliced into long, thin strips |
| 2
spring onions, sliced on the diagonal |
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| Method: |
- Combine 150g of the raspberries, oil, lemon and garlic in a food processor
until smooth then strain through a sieve. Cover and chill.
- Combine the mustard, honey and pepper to taste. Grill the chicken
on a medium heat for 15 minutes or until cooked through. During the
last few minutes of grilling, brush the meat on both sides with the
honey/mustard mix. Leave until cool enough to handle then slice into
thick strips.
- Arrange the salad leaves on two large plates. Scatter over the orange,
grapefruit, avocado and spring onions then arrange the chicken on top.
Drizzle with the dressing and scatter over the remaining raspberries.
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