Friday, 7 August 2009
The 21st Century Housewife's© Chicken, Walnut and Strawberry Salad with Honey Balsamic Dressing
This tastes as delicious as it looks, and is a lovely light supper for a summer’s night. If you want to make it a bit more substantial, serve it with crusty rolls.
2 chicken breasts
juice of one lemon
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 teaspoons honey
1 handful walnut halves
2 small or one large bag of mixed salad leaves
1 cup sliced strawberries
Mix the lemon juice with half of the balsamic vinegar and half of the extra virgin olive oil. Pour over the chicken breasts and marinate for a minimum of ten minutes. (If marinating for more than ten minutes, be sure to keep the chicken in the fridge while it marinates. Remove it about ten minutes before putting it in the oven.)
Drain the marinade off the chicken and discard. Place the marinated chicken breasts in a baking dish and cook in a hot oven (about 180℃ or 375℉) for thirty to thirty-five minutes, turning once, until cooked through. Remove from the oven and set aside to cool a bit. (You don’t want the chicken to be piping hot when you put it on the salad; it will wilt the salad leaves!)
To make the honey balsamic dressing, shake the remaining 2 tablespoons balsamic vinegar, the remaining 2 tablespoons olive oil and the honey together in a clean jam jar with the lid on. Set aside.
To assemble the salad, divide the salad leaves between the bowls. Sprinkle with the strawberries and walnuts (reserving some for garnish). Toss with the salad dressing, reserving one tablespoon to drizzle over the chicken.
Slice each chicken breast and place one on top of each salad. Garnish with the remaining strawberry slices and walnuts and drizzle with the reserved honey balsamic dressing.