Here’s your new go-to spring salad – peppered chicken with strawberry vinaigrette (RECIPE BELOW). A great mix of sweet, salty and peppery flavours, it’s ready in just 30 minutes so you can spend more time enjoying the delicious flavour combination.
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PEPPERED CHICKEN & STRAWBERRY SALAD Serves 4 Prep 10 mins (+ 5 mins resting time) Cooking 15 mins
2 (about 200g each) Coles RSPCA Approved Chicken Breast Fillets 2 tsp coarsely ground black pepper Olive oil spray 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths 125g Coles Brand Cypriot Haloumi With Mint, cut into 1cm-thick slices 120g pkt Coles Brand Australian Baby Rocket 6 strawberries, thinly sliced 4 red radishes, thinly sliced ½ cup mint leaves Strawberry dressing 4 ripe strawberries, finely chopped 1 tsp Dijon mustard 1 tsp honey 2 tbs red wine vinegar 2 tbs extra virgin olive oil
1. Heat a barbecue grill or chargrill on medium-high. Sprinkle the chicken evenly with the pepper. Season well with salt. Spray with oil. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice. 2. Meanwhile, cook the asparagus on the grill for 2 mins or until tender. Set aside to cool slightly. Cook haloumi on the grill for 2 mins each side or until lightly charred. 3. To make the strawberry dressing, place strawberry, mustard and honey in a bowl. Use a fork to crush. Add vinegar and oil and whisk to combine. Season. 4. Arrange chicken, asparagus, haloumi, rocket, strawberry, radish and mint on serving plates. Drizzle with dressing. Toss to combine. Serve immediately.
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