Warm Chicken Salad With Summer Berry Dressing

Ingredients

1/2 cup of frozen wild berry mix (Blue Berries, Raspberries, Bla
1/4 cup of pine nuts
Green salad mix (enough for four people, rocket, baby
1 3/4 teaspoons Salt and ground black pepper

Preparation

2
Place oil, lemon juice, berries, salt and pepper in a blender and blend untill well combined into a thickish mayonaise consistancey. Leave aside unrefridgerated.
3
Tear salad mix, wash, dry and toss together
4
Place pine nuts into shallow pan and toast lightly over low heat untill lightly brown with a rich nutty aroma. (Careful, they burn easily) Leave aside until dressing of the salad.
5
Remove tendon from each of the chicken loins with sharp small knife. Brush lightly with oil and lightly grill. (Over cooking will make them tough)
6
Arrange serve of tossed salad mix on a plate with 3 - 4 chicken tender loins arranged on top. Garnish with pine nuts, chopped marjoram and flaked parmisan.
7
Drizzle dressing over the top and splatter the plate with dressing.
8
Serve while chinken is still warm.

Tools

.

About

A variation of a salad I used to serve up in my chefing days. A favourite summer meal enjoyed by my daughters and often requested. A perfect low cal light meal or lunch. Serve with Pane Decasa bread and white wine. The pine nuts add a buttery rich flavour to satisfy the taste buds. Berries are rich in vitamin c and anti-oxidents. Good lean protein with the benifits of rice bran oil which is rich in vitamin E and cholesteral fighting properties.

Difficulty Rating: Easy and quick.

Tips: Avoid over cooking the chicken and pine nuts. Serve imediately.

Yield:

3

Added:

Tuesday, February 23, 2010 - 3:20am

Creator:

Related Cooking Videos