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Warm chicken & blackberry salad
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1 tbsp olive oil
2 skin-on boneless British chicken breasts
1 echalion shallot, sliced
1 tbsp red wine vinegar
150g blackberries, fresh or frozen
150ml Cooks’ Ingredients Chicken Stock
200g pack trimmed fine green beans
½ x 160g pack beetroot salad
1. Preheat the oven to 180ºC, gas mark 4. Heat ½ tbsp oil in a frying pan over a high heat. Season the chicken and fry, skin-side down, for 5 minutes, then transfer to a roasting tray skin-side up and roast for 15-20 minutes or until cooked through, there is no pink meat and the juices run clear.
2. Return the frying pan to a medium heat and add the remaining ½ tbsp oil. Fry the shallot for 2-3 minutes until softened, then add the vinegar, blackberries and stock and simmer vigorously for 6-8 minutes until the blackberries have collapsed and you have a syrupy dressing.
3. Meanwhile, blanch the beans in a pan of boiling water for 2 minutes, then drain. Divide the beetroot salad and beans between 2 plates, and top with the sliced chicken and blackberry dressing.
Typical values per serving:
3 of your 5 a day; high in fibre.
This recipe was first published in Tue Oct 22 09:13:06 BST 2019.