Dressing Ingredients
1/4 cup balsamic vinegar
2 tablespoons honey
1t Dijon mustard
1t garlic, minced
Pinch of salt and pepper
1/4c olive oil
Salad ingredients
1T olive oil
500g skinless chicken breasts
125g bag mesclun salad
1/4 cucumber, sliced
1 avocado, sliced
1 punnet fresh strawberries, sliced
50g crumbled feta
1/2c walnuts, roughly chopped
Salt and pepper
Method
Add all the dressing ingredients to a small jar with a lid, and shake until well combined. Season to taste. Refrigerate until ready to use.
Add 2 tablespoons of the balsamic dressing to a small bowl. Season the chicken with salt and pepper, then toss the chicken with the 2 tablespoons of dressing. Let the chicken marinade in the dressing, covered, in the fridge for at least 30 minutes.
When ready to cook, heat a tablespoon of olive oil in a large frying pan over a medium-high heat. Add the chicken to the pan and heat chicken until completely cooked through, flipping once or twice. Remove the chicken from the pan and let cool, then slice the chicken into strips.
Add the salad leaves to a large serving dish. Top with cucumber, avocado, sliced strawberries, feta, walnuts and sliced chicken. Season with a little salt and pepper, and serve with the balsamic honey dressing.
1/4 cup balsamic vinegar
2 tablespoons honey
1t Dijon mustard
1t garlic, minced
Pinch of salt and pepper
1/4c olive oil
Salad ingredients
1T olive oil
500g skinless chicken breasts
125g bag mesclun salad
1/4 cucumber, sliced
1 avocado, sliced
1 punnet fresh strawberries, sliced
50g crumbled feta
1/2c walnuts, roughly chopped
Salt and pepper
Method
Add all the dressing ingredients to a small jar with a lid, and shake until well combined. Season to taste. Refrigerate until ready to use.
Add 2 tablespoons of the balsamic dressing to a small bowl. Season the chicken with salt and pepper, then toss the chicken with the 2 tablespoons of dressing. Let the chicken marinade in the dressing, covered, in the fridge for at least 30 minutes.
When ready to cook, heat a tablespoon of olive oil in a large frying pan over a medium-high heat. Add the chicken to the pan and heat chicken until completely cooked through, flipping once or twice. Remove the chicken from the pan and let cool, then slice the chicken into strips.
Add the salad leaves to a large serving dish. Top with cucumber, avocado, sliced strawberries, feta, walnuts and sliced chicken. Season with a little salt and pepper, and serve with the balsamic honey dressing.
