Chicken and strawberry salad

29 January 2016 / Posted in Easy meals Salads
Chicken and strawberry salad

Adding fruit to a salad may seem strange to some, but it can add amazing flavour to what would otherwise be a plain salad. If strawberries aren’t available, easily substitute them with another summer fruit such as grapes, nectarines or slices of mango.

Chicken and strawberry salad

Chicken and strawberry salad

Serves 4 - 6

60 ml olive oil
30 ml raspberry or apple cider vinegar
10 ml wholegrain mustard
10 - 15 ml honey
2,5 ml dried thyme
salt and freshly ground black pepper to taste

6 chicken breast fillets
150 - 200 g fine green beans
70 - 100 g rocket or mixed lettuce
300 g strawberries, halved
4 - 6 spring onions, diagonally sliced


  1. Whisk the dressing ingredients together and season to taste. Toss the chicken in 30 ml of the dressing and keep the rest separate. Marinate the chicken for 10 - 15 minutes.
  2. Heat an AMC 28 cm Chef’s Pan, 24 cm Chef’s Pan or 24 cm Synergy Skillet over a medium temperature until the Visiotherm reaches the first red area. Fry the chicken golden brown on both sides. Cover with lid and reduce heat to its lowest setting. Simmer for 5 - 7 minutes or until just cooked, but not dry. Season, spoon out and set aside to cool.
  3. Place the beans in the same unit. Increase the heat to medium again and sauté beans until just tender. Remove from unit, season and allow to cool. 
  4. Meanwhile slice the chicken in diagonal slices. Assemble the salad on individual plates or a platter by layering all the salad ingredients. Drizzle with dressing and serve with a bread of your choice.


  • Avocado, asparagus or even cucumber can be used with the fruit or as a substitute.
  • No-cook version: Substitute chicken with smoked salmon or smoked chicken. Blanch beans in boiling water. Allow to stand for 5 minutes and refresh in cold water.