Chicken Salad
Free Healthy and Delicious Detox Recipes
Chicken Salad (4 servings)
This is a simple, warm chicken salad that combine pan fried chicken, fresh baby spinach leaves and cherry tomatoes with a light hazelnut and fresh herb dressing
Chicken Salad Ingredients
45 ml/ 3 tbsp olive oil
15 ml / 1 tbsp hazelnut oil
15 ml / 1tbsp white wine vinegar or cider vinegar
1 garlic clove, crushed
30 ml / 2 tbsp chopped fresh mixed herbs
225g/ 8 oz baby spinach leaves
250g/9 oz cherry tomatoes, halved
1 bunch of spring onions (scallions), chopped
400g / 14 oz skinless chicken breast fillets
cut into strips
ground black pepperChicken Salad Preparation Method
To make chicken salad, first make the dressing by placing 30 ml of the olive oil, the hazelnut oil, vinegar, garlic, and chopped herbs in a small bowl or jug (pitcher) and whisk together until mixed. Set aside.
Trim any long stalks from spinach leaves, then place in a large serving bowl with tomatoes and spring onions, and toss together to mix.
Heat the remaining olive oil in a frying pan, and stir, fry the chicken over a high heat for 7-10 minutes, until it is cooked, tender and lightly browned.
Arrange the cooked chicken pieces over the salad. Five the dressing a quick whisk to blend, then drizzle it over the salad. Add pepper to taste, toss lightly and serve immediately the chicken salad.
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