Served with fresh, crusty bread, and followed by a cheese platter, this salad is perfect for the warm, holiday weather. The contrasting colours and flavours lift it out of the ordinary, while still maintaining a light, refreshing aspect.

Salad:

  • chicken breast fillets (allow half per person)
  • lettuce of your choice
  • mangoes (diced or sliced, half per person)
  • blueberries (fresh or frozen)
  • almonds (flaked or slivered)
  • continental cucumber (sliced)
  1. Chicken breast fillets can be cooked the night before; either poached, grilled or fried, with or without seasonings. I have used a lemon, basil and thyme seasoning mix while frying. Slice when cool.
  2. Toast almonds over low heat in a frying pan, allow to cool.
  3. Arrange salad, adding almonds just before serving to preserve crispness
  4. If using frozen blueberries, add just before serving, and as with any salad, it is best to add dressing when serving or allow guests to add their own.

Dressing: (optional)

  • olive oil
  • balsamic vinegar
  • lime or lemon juice

Add vinegar and juice to olive oil to taste.

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