Chicken and green bean salad with raspberry dressing

Cooking Salads Chicken and green bean salad with raspberry dressing

Raspberry salad dressing adds colour and sweetness to this beautiful chicken salad.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Season chicken fillets with salt and pepper. Heat 1 tablespoon oil in a non-stick frypan over a moderately high heat. Cook chicken for 10 minutes each side, or until golden and cooked through.
  2. Bring a large saucepan of water to the boil. Cook beans in boiling water for 3 minutes, drain and refresh in cold water.
  3. Bring vinegar to a simmer in a small pan. Remove from heat and add garlic, remaining oil, honey and raspberries. Season and whisk to combine. Cool.
  4. Slice chicken and toss with beans and some of the dressing. Serve with lettuce.

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3 free range chicken breast fillets
Salt & freshly ground black pepper
2 tbsp olive oil
500g green beans, trimmed
1/2 cup white wine vinegar
1 clove garlic, crushed
1 tsp honey
70g fresh raspberries, mashed
1 green coral lettuce, leaves torn

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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