clairejustineoxox.com
Summer berry salad... - Claire Justine
Summer berry salad… Light, tangy and a great alternative to the more usual mayo dressed chicken salads. Serves 4-5 Preparation time: 20 minutes Cooking time: 25 minutes What you need: 4 chicken breasts about 150-175 g (5-6 oz) each 1 tablespoon runny honey 1 teaspoon Dijon mustard 1 teaspoon multicoloured or black peppercorns, coarsely crushed 2 tablespoons white wine vinegar 4 tablespoons olive oil Little salt 150 g (5 oz) raspberries 2 x 120g bags mixed salad leaves with red chard and beetroot strips 3 tablespoons fresh chopped chives or parsley to decorate, optional Method: Preheat the oven to 200oC/fan 180oC/Gas Mark 6. Line a roasting tin with foil and add the chicken breasts in a single layer then fold the edges of the foil up around the chicken to make a dish. Mix together the honey, mustard and peppercorns with 1 tablespoon of vinegar, 1 tablespoon of oil and a little salt then spread over the chicken, turning to coat both sides thinly. Roast for about 25 minutes until golden brown and the juices run clear when chicken is pierced with a knife in the centre. Crush half the raspberries with a fork then mix with the remaining vinegar …