Healthy, simple and super quick to make – this Chicken Berry salad with Peppadews is my standard lunchtime salad. Tender chicken breasts cooked in coconut oil on the griddle and tossed over fresh lettuce greens, peppadews and seasonal berries , make for an all round nutritious meal.
I normally just squeeze some lemon juice over and add a dash of balsamic vinegar. It doesn’t need a fancy salad dressing as the flavours of the chicken and berries are sufficient. But if you are adventurous, try a beautiful Beetroot, Raspberry Dressing.
For those of you who are unfamiliar with Peppadews, I am proud to say that this is a truly unique South African Product. The peppadews are grown in the Limpopo Province of South Africa, pickled, brined and sold in jars worldwide. Peppadew is a trade name for pickled peppers that are bright red and slightly larger than a cherry tomato. They are delicious stuffed with cream cheese , served in salads and sandwiches, and are great on a mezze platter with cold meats and cheeses.
- For the Salad
- Lettuce greens
- 2 Chicken breasts
- 1 tsp mixed herbs
- Crushed mixed pepper
- Sea Salt
- 6 Peppadews
- (Or berries in season or of your choice)
- Beetroot Raspberry Dressing
- ½ cooked beetroot
- 125ml white wine or white balsamic vinegar
- 10ml agave syrup or honey
- 10 raspberries
- Salt and freshly ground pepper
- Season the chicken breasts with the mixed herbs (bottled) salt and pepper.
- Heat the coconut oil in a griddle pan and griddle the chicken on high until seared on both sides. This should only take a few minutes.
- Slice the breasts in half and cook a further minute or two with the uncooked side down on the griddle to gently char it. Do not overcook as it will make the chicken tough. The whole cooking process should not be more than 5 minutes.
- Allow to cool slightly and break up with your fingers.
- Place salad greens, peppadews and berries in a bowl and add the warm chicken breast pieces.
- Top with squeezed lemon juice and a dash of balsamic vinegar for a healthy dressing or use this delicious oil-free Beetroot and Raspberry Dressing
- Beetroot and Raspberry Dressing
- In a blender combine the cooked beetroot, vinegar and agave syrup.
- Season to taste with the salt and freshly ground black pepper.
- Mash the raspberries, leaving it quite chunky.
- Add to the dressing and toss through.