Green Salad with Chicken, Fruit and Berry Dressing

Ingredients

• 200 g mixed salad (e.g., frisée, oak leaf, head lettuce)
• 2 ripe peaches
• 1 red bell pepper
• 200 g seedless blue grapes
• 80 g peeled hazelnuts
• 400 g chicken breast fillet (ready to cook, skinless)
• 6 tbsp Olive oil
• 60 g raspberries
• 1 tsp liquid honey
• 2 tbsp raspberry vinegar
• Salt
• ground black pepper

Instructions

1. 1.

   Wash, dry and spin the salad. Wash peaches, pat dry, halve them, remove pits and cut flesh into thin strips. Rinse bell pepper, halve it, remove seeds and white membranes, dice very small. Wash grapes and halve them.

2. 2.

   Coarsely chop nuts and toast in a hot pan without added fat, then set aside.

3. 3.

   Wash chicken, pat dry, slice into narrow strips and brown in the nut pan with 2 tbsp oil until golden all around. Season with salt and pepper.

4. 4.

   For the dressing, clean raspberries and blend with honey and vinegar. Strain through a fine sieve and whisk in oil. Season with salt and pepper.

5. 5.

   Combine salad with fruit, nuts, chicken and bell pepper, plate, drizzle with dressing and serve.