Chicken, Strawberry and Balsamic Leaf Salad

Method

Make it happen

1. 01

   Wash the vegetables, prepare the fruit and salad leaves, and set out a clean serving bowl; keep raw poultry separate from ready-to-eat ingredients.

2. 02

   Grill or fry chicken until completely cooked, then rest and slice; toast almond flakes for 2 minutes.

3. 03

   Whisk olive oil, balsamic and honey, and dress leaves and strawberries just before adding chicken.

4. 04

   Check poultry is thoroughly cooked with no pink meat, and if using a food thermometer aim for 75°C in the thickest part. Serve with dressing across four salad plates.