Spinach, Chicken, Corn and Raspberry Salad
Prep: 20min
|
Servings: 4
|
Cook: 5min
Salad with baby spinach, chicken, corn kernels and raspberries is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken breast fillets (about 120 g each)
- 500 ml chicken broth
- 50 g Baby Spinach
- 300 g raspberries
- 150 g canned corn
- 2 tbsp lemon juice
- 4 tsp honey
- 4 tbsp olive oil
- coarse Sea salt
- fresh thyme for garnish
Instructions
-
1.
Wash the chicken breast fillets. Bring the chicken broth to a boil and simmer the meat covered over low heat for about 5 minutes. Let it rest covered off the stove for about 15 minutes, then drain and cool.
-
2.
Meanwhile wash and dry the spinach. Rinse the raspberries if needed. Rinse the corn in a sieve and let it drain well.
-
3.
Tear the cooked chicken into bite‑sized pieces and arrange on plates with spinach, corn and raspberries. Drizzle with lemon juice, honey and olive oil, season with coarse sea salt, and garnish with fresh thyme.
