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Chicken & spinach salad with grapes and toasted almonds
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2 chicken breast fillets, halved horizontally
1½ tbsp olive oil
1 tbsp Bart Mediterranean Seasoning, plus 1 tsp
2 tbsp red wine vinegar
1 tbsp light mayonnaise
70g Biotiful Original Kefir
30g blanched whole almonds, thinly sliced lengthways
1/2 red onion, thinly sliced
100g sable grapes, halved
1. Coat the chicken with ½ tbsp olive oil, 1 tbsp Mediterranean seasoning and a pinch of sea salt. Cover and chill for 15 minutes. Meanwhile, whisk the remaining 1 tbsp oil and 1 tsp Mediterranean seasoning with the vinegar, mayonnaise and kefir. Season and set aside.
2. Toast the almonds in a small frying pan over a low heat for 3-5 minutes, tossing often, until light brown. Set aside. Toss the spinach and onion with the dressing and pile onto a platter or plates.
3. Warm a griddle or frying pan over a high heat. Cook the chicken for 4-5 minutes each side until thoroughly cooked, the juices run clear and there is no pink meat. Rest for 3 minutes, then roughly cut into pieces. Scatter over the spinach salad with the grapes and almonds, then serve.
Cook’s tip If time is pressing, use ready-roasted chicken – we have a good selection on our shelves. It’s also a great way to use up leftovers after a roast. The spinach is delicious with it, but other salad leaves also work well, especially rocket or watercress – or try our blend of all three.
Typical values per serving:
1 of your 5 a day/gluten free/high in protein
This recipe was first published in April 2021.