As the weather gets hot, this chilled summer salad is perfectly refreshing for a side dish or main course. What a wonderful alternative to the hot roast over the holiday period, using our unique rainforest fruits. Or make good use of any leftover chicken, turkey or duck in this recipe.
200g chicken breast meat, poached and sliced
(Optional, use turkey or duck)
200g mixed salad greens
1 tart apple, cored and thinly sliced
1 stalk of celery, thinly sliced
1 small cucumber, thinly sliced
1 small red onion, finely sliced
1 pouch RainberriesTM
¼ cup macadamia oil
2 tbsp red wine vinegar
Sea salt
Black pepper
Prepare the salad dressing by combining the rainberries, macadamia oil and red wine vinegar. Make sure to add all the syrup from the rainberries. Stir to combine, add sea salt to taste, and set aside.
In a bowl, combine the mixed greens, apple, celery, cucumber and red onion. Add half of the dressing mixture, and toss lightly. Place a small mound of salad on each plate, arrange half the chicken slices. Top with more salad and chicken slices. Drizzle remaining salad dressing over the top and add a grind of pepper.
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Summer Rainberry™ Chicken Salad