zoom Warm chicken & blackberry salad

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    Warm chicken & blackberry salad

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    Warm chicken & blackberry salad

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 2


    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.

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