Save to your scrapbook
Chicken, hazelnut & raspberry salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
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.
Typical values per serving:
Energy |
1,159kJ 278kcals |
---|---|
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
This recipe was first published in Thu Aug 17 09:44:00 BST 2017.
Average user rating