Hot Chicken Salad

This hot chicken salad with raspberry recipe will serve four people and uses some of the finest Scottish ingredients such as beetroot, raspberries and honey.

Chicken Raspberry Recipe

2 skinless, boneless breasts, cut into strips
2 slices white bread, crusts removed and cubed
25g butter
120g bag mixed salad leaves
175g cooked beetroot, sliced
125g raspberries
2 tablespoons raspberry vinegar
5 tablespoons olive oil
1 tablespoon Scottish honey

Make the dressing with the above ingredients or use the Sainsbury's Taste the Difference Raspberry and Balsamic dressing.

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Griddle or fry the chicken strips until cooked through.

Remove the cooked chicken from the pan and then melt the butter and fry the bread until it becomes crisp and brown.

Place the salad leaves in a serving bowl and add the beetroot, chicken, raspberries and croutons.

Mix the oil, vinegar and honey together and heat in a small pan.

Drizzle over the salad and serve immediately.

We would like to thank Sainsbury’s for this chicken raspberry salad recipe and photograph which formed part of their Eat Britain campaign. To read more about it visit the Scottish Cooking And Recipes From Scotland page.

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