I am not a salad person, but my daughter, Gemma, is– so I thought I would make her a big, beautiful autumn salad with all her favorite things in it today. Then I cut into the pomegranate and it was rotten, and the pears went bad before I had the chance to use them, and I completely forgot to buy feta cheese. So the salad I had in my mind didn’t go to plan at all, but I am so glad, because this one ended up being so much better!
Autumn Chicken Salad with Raspberry Poppyseed Dressing
Serves: 6
Prep Time: 20 mins
Ingredients
- 1 tsp olive oil
- Salt and pepper
- 1 small package of mixed spring greens
- 4 small chicken breasts
- 2 pink lady/sweet Apples
- 1 6oz pkg Candied Pecans
- 5oz Goats Cheese
- 2 ribs celery
- 1/2 large punnet of raspberries
{For the Dressing}
- 1/2 large punnet of Raspberries
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp honey
- 1 tsp poppy seeds
- salt and pepper to taste
Instructions
1. Heat the olive oil in a pan over medium-high heat. Season the chicken with salt and pepper on both sides, then cook in the pan for around 5 mins a side, until the edges turn opaque, and it’s no longer pink in the center.
2. Meanwhile assemble the salad: wash the spring greens, apples and celery. Assemble a bed of spring greens in a big mixing bowl, or individual bowls, then thinly slice the celery, and cut the apples into matchsticks and add on top of the greens.
3. Add the raspberries, goats cheese and nuts. Slice the chicken, then lay the chicken on top of the salad.
4. For the dressing: Add all of the ingredients, except poppy seeds, to a blender, blend for 10/20 seconds until smooth, then mix in the poppy seeds by hand.
Notes
<3 Sarah
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