Strawberry salad with chicken

Makes friends with salad: this recipe features strips of dukkah-crusted chicken breast, warm strawberries and the addictive crunch of lettuce and nuts in a honey mustard balsamic dressing.

Strawberry salad with chicken Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Fast Family Food

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 4 small chicken breasts (or 2 large chicken breasts)
• Egyptian dukkah (optional)
• olive oil

Salad

• 500 g strawberries
• 2 heads cos lettuce (or 1 iceberg lettuce)
• 2 large handfuls roasted almonds
• 1 large handful dried cranberries
• 150 g Greek-style feta cheese, crumbled
• ½ small red onion

Dressing

• ½ cup olive oil
• 3 tbsp balsamic vinegar
• 1 garlic clove, finely chopped
• 1-2 tsp Dijon mustard
• 1-2 tbsp honey

Instructions

1. For the dressing, combine the dressing ingredients in a jug and whisk until combined. Set aside.
2. Place the chicken breast on a cutting board and slice into thin steaks. If using, pour the Egyptian dukkah onto a plate and lightly press the chicken steaks into the spice blend.
3. Heat a drizzle of olive oil and a drizzle of the salad dressing in a large frying pan over medium to medium-low heat. Add the chicken and cook until cooked through. When cooked, remove from the pan and allow to rest. Slice to serve.
4. Meanwhile, on a clean board, finely shred the lettuce, roughly chop the roasted almonds, slice the onion into thin rings and combine in a large salad bowl. Add the cranberries.
5. Slice the strawberries and add half to the salad bowl. Add the remaining half to the frying pan and cook in the dressing until just warmed through.
6. Add the poached strawberries and dressing from the pan to the salad along with the remaining dressing in the jug and toss to combine. Add the crumbled fetta and toss to combine.
7. Divide the salad between bowls and top with the sliced chicken.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fast Family Food

Watch The Full Episode Here

G

Watch The Full Episode Here

G