Chicken, hazelnut & raspberry salad

  • Low Fat
  • Gluten Free


175g pack Waitrose Flamegrilled Chicken Mini Fillets
25g blanched hazelnuts
3 tbsp Waitrose Aged Balsamic & Olive Oil Dressing
3 sprigs thyme, leaves only
100g raspberries
50g mixed salad leaves 


1. Preheat the oven to 200°C, gas mark 6. Put the chicken, hazelnuts and 1 tbsp of dressing onto a baking tray. Sprinkle with thyme and season. Roast for 5-8 minutes until piping hot.

2. Slice the chicken and roughly chop the nuts. Mash 50g of the raspberries into the remaining dressing and season. Toss with the salad leaves and scatter the remaining berries over
to serve. 

Chicken, hazelnut & raspberry salad
  • Total time: 10 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,159kJ
Fat 16.7g
Saturated Fat 1.7g
Carbohydrate 7.1g
Sugars 5.9g
Protein 24.7g
Salt 0.7g
Fibre 3.2g

16mg vitamin C per serving

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3 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Aug 17 09:44:00 BST 2017.