Warm Chicken Salad With Summer Berry Dressing

Photo: flickr user dichohecho

Ingredients

800 grams of Chicken Tender Loins

1/2 cup of frozen wild berry mix (Blue Berries, Raspberries, Bla

1/4 cup of pine nuts

Green salad mix (enough for four people, rocket, baby

1/4 cup Rice Bran Oil

Juice of 1 lemon

1/4 cup of flaked parmisan cheese

Handfull of fresh marjoram

1 3/4 teaspoons Salt and ground black pepper

Preparation

Dressing:

Place oil, lemon juice, berries, salt and pepper in a blender and blend untill well combined into a thickish mayonaise consistancey. Leave aside unrefridgerated.

Tear salad mix, wash, dry and toss together

Place pine nuts into shallow pan and toast lightly over low heat untill lightly brown with a rich nutty aroma. (Careful, they burn easily) Leave aside until dressing of the salad.

Remove tendon from each of the chicken loins with sharp small knife. Brush lightly with oil and lightly grill. (Over cooking will make them tough)

Arrange serve of tossed salad mix on a plate with 3 - 4 chicken tender loins arranged on top. Garnish with pine nuts, chopped marjoram and flaked parmisan.

Drizzle dressing over the top and splatter the plate with dressing.

Serve while chinken is still warm.

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About

A variation of a salad I used to serve up in my chefing days. A favourite summer meal enjoyed by my daughters and often requested. A perfect low cal light meal or lunch. Serve with Pane Decasa bread and white wine. The pine nuts add a buttery rich flavour to satisfy the taste buds. Berries are rich in vitamin c and anti-oxidents. Good lean protein with the benifits of rice bran oil which is rich in vitamin E and cholesteral fighting properties.

Difficulty Rating: Easy and quick.

Tips: Avoid over cooking the chicken and pine nuts. Serve imediately.