Whether you’re going strawberry picking in your own garden (I have a little ‘secret’ one with just a few baby wild strawberries, borage and mint growing there – perfect for drinks and salads); at the local pick-your-own set up; or simply selecting a punnet from your local supermarket – here is a recipe that’s a little bit more daring than the usual salad one. Fabulous for a weekend when you wish to push the boat out …
It’s a warm salad made with freshly cooked chicken mini fillets, crunchy spinach leaves, sliced avocado, a sprinkling of fresh herbs, a handful of chopped strawberries, a scattering of crumbled feta and a drizzle of a strawberry dressing that lifts this dish into the luxury class. The strawberries offer a sweet yet sharp edge to the chicken and other ingredients that makes them literally come to life!
‘SECRET GARDEN’ CHICKEN, STRAWBERRY & AVOCADO SALAD
Ingredients
METRIC/US
400 g/ 3¼ cups whole strawberries, hulled
juice of ½ lemon
2 tsp balsamic vinegar
2 tbsp olive oil
pinch of chilli powder
salt and freshly ground black pepper
1 Romaine lettuce heart, shredded
large handful of baby spinach leaves or watercress sprigs
4 sticks/stalks celery, chopped
150 g/5 oz pack sweet mini peppers/capsicums, seeded and thinly sliced
½ cucumber, sliced
2 avocados, peeled, stoned and sliced
1 tbsp mixed snipped chives and chopped mint
low-fat cooking spray or mist
375 g/12 oz mini chicken fillets
50 g/2 oz light feta cheese, crumbled
