Chopped Salad with Tayberries
This Chopped Salad with Tayberries is delicious. The tart flavour from the tayberrieswith some greens, red onions and chicken made this salad even better.
Servings: 6 people
Ingredients
- 1 boneless skinless chicken breasts
- Salt and pepper
- 1/2 cup roughly-chopped toasted walnut
- 1 head Romaine lettuce finely chopped
- 1 cup fresh tayberries
- 2/3 cup diced red onion
- 1/2 cup homemade vinaigrette
Instructions
- In a medium sauté pan, heat oil over medium-high heat.
- Season chicken breast with salt and pepper.
- Add chicken and cook for about 5 minutes on each side or until the chicken is cooked through.
- Set the chicken aside for about 8-10 minutes and then cut chicken into small pieces.
- In a medium size bowl, add all the ingredients, except the homemade vinaigrette. Mix all the ingredients to thoroughly.
- Then pour vinaigrette over the salad and toss really well. Taste and adjust the seasoning if you think it is necessary.
Notes
- Make sure to chop everything into bite-sized pieces so you get a bite of everything with each forkful.
- Don't have red onions? Swap for shallots.
- Careful not to overcook the chicken as it'll dry out. Allow the chicken to rest for a few minutes before cutting so it stays moist.
- To store: Put leftover salad into an airtight glass container and keep for up to 3 days. Store the dressing separately so the salad doesn't get soggy.
- To reheat: You can eat the salad straight from the fridge or keep the chicken separate and reheat the chicken only.
Nutrition
Serving: 1/6 | Calories: 207kcal | Carbohydrates: 15g | Protein: 8g | Fat: 13g | Cholesterol: 23mg | Sodium: 116mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g