NZ Woman's Weekly

Smoked chicken & raspberry salad

Smoked chicken & raspberry salad
  • Meal Type

  • Servings

  • Courses

    Quick lunch

Some people don’t agree with putting fruit in savoury salads, but I think this dish has just the right balance of smoky chicken and tart raspberries.

It makes a light lunch dish all by itself or can be a special salad to take to a barbecue.

Add the dressing at the last minute to keep everything crisp.

  • 1 small smoked chicken breast
  • 2 small baby cos lettuces
  • 1 punnet of raspberries
  • 2-3 radishes, thinly sliced
  • ¼ telegraph cucumber, thinly sliced


  • ¼ cup plain oil
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • Sea salt and cracked pepper

1 Shred or slice the chicken into thin strips. Arrange the cos lettuce leaves on a large platter. Top with the chicken, then dot with ¾ of the berries, radish and cucumber slices.

2 For the dressing, combine the ingredients and remaining raspberries (give them a squash to release their juices) in a jar and shake well. Drizzle over the salad just before serving.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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