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.