Chicken, Strawberry and Witlof Salad

By Dixie Elliott

Chicken, Strawberry and Witlof Salad
Chicken, Strawberry and Witlof Salad recipe, brought to you by MiNDFOOD.

This simple combination of witlof, strawberries and chicken is best served drizzled with a light vinaigrette made of red wine vinegar, olive oil and Dijon mustard.

Serves 4

1 tbsp olive oil

3 chicken breast fillets

2 punnets strawberries, hulled

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 witlof, trimmed, leaves removed

1 Heat oil in a non-stick frying pan over a medium heat. Season chicken breast fillets with salt and freshly ground black pepper. Add chicken to frying pan. Cook for 4-5 minutes on each side or until golden and cooked through. Transfer to a chopping board. Stand for 10 minutes before thinly slicing diagonally.

2 Roughly chop 1 punnet of strawberries and place into a food processor with 2 tbsp of water. Process until a smooth sauce forms. Transfer to fine sieve over a bowl. Stir puree through sieve. Combine puree, vinegar, mustard, salt and white pepper. Stir until well combined.

3 Slice remaining punnet of strawberries. Put witlof, strawberries and chicken onto four serving plates. Drizzle with dressing and serve.

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