Whether you are dining outside on the veranda, in the garden or the park, salads are the perfect dish as they please everyone's palate and transport easily.
4 chicken breast fillets
Vegetable oil
400g strawberries, hulled and halved
200g sugar snap peas, trimmed and blanched
2 sticks celery, finely sliced
60g baby spinach leaves, stems removed
70g slivered almonds, toasted
1 cup mint leaves, torn
125g strawberries, mashed
6 tbsp extra virgin olive oil
4 tbsp balsamic vinegar
1 tsp Dijon mustard
Salt flakes and cracked black pepper
Preheat oven to 200C.
Brush chicken with oil and place on a baking tray. Roast for 20 minutes or until cooked. Remove and cool, then slice.
Arrange chicken on a large shallow serving platter. Top with strawberries, peas, celery and spinach leaves.
For the dressing
Combine ingredients in a medium bowl, whisk well and drizzle over salad. Scatter with almonds and mint.
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