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
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author