This is the perfect summer meal, packed with the flavours of summer and a healthy filling meal.

 

Serves 4-5

500g chicken tenderloins
4 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Salad leaves
1 bunch of asparagus
1 punnet of strawberries
½ small red onion
1-2 ripe tomatoes
Basil
50g feta

Marinade the chicken for at least 30 minutes in 2 tbsp of balsamic vinegar and 1 tbsp of olive oil.

While the chicken is marinading make the strawberry salsa. Finely dice the strawberries and place in a non-metallic bowl along with the finely chopped onion and tomato. Add some chopped basil and the remaining balsamic vinegar and olive oil. Allow the salsa to sit at room temperature for all the flavours to develop.

Next grill the asparagus, followed by the chicken. Place the salad leaves on a large platter and top with the grilled asparagus and then the chicken. Finish by adding spoonfuls of the salsa on top of each piece of chicken and then crumbling the feta over the entire platter.

Chicken salad with strawberry

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