Strawberry and chicken salad

Chicken salad with strawberries.
Chicken salad with strawberries. Photo: Natalie Boog

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

For the dressing

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.