Warm Chicken Salad With Summer Berry Dressing
By: Jeff Murphy
Published: Tuesday, February 23, 2010 - 3:20am

Ingredients




800 grams of Chicken Tender Loins
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 
1/4 cup Rice Bran Oil
Juice of 1 lemon
1/4 cup of flaked parmisan cheese
Handfull of fresh marjoram
1 3/4 teaspoons Salt and ground black pepper

Preparation

1 Dressing: 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.

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.