Made this last night for tea since although it is only spring we have already had very warm summery weather.
Loosely based on a recipe from Australian Good Taste magazine.
The dressing was really nice and even though I didn't have any tarragon this time it was still nice without it!
2 (about 500g) single chicken breast fillets, sliced into about 4 strips each
1 green oak leaf lettuce (or other fancy variety - just not iceberg), washed, dried, torn
1 large ripe pear, quartered, cored and thinly sliced (tossed in extra OJ to stop it browning)
50g sprouts (I just grabbed a handful of snow pea and mustard ones)
1/2 large cucumber, peeled, split & de-seeded then sliced into crescents
1 punnet cherry/grape tomatoes, sliced into halves
You could also add celery, watercress and parsley to this mixture if you wish)
2tbs fresh orange juice
1tbs balsamic vinegar (white makes the dressing prettier, but I only have the brown one)
1tbs olive oil
1tbs chopped fresh tarragon (optional)
1. Spray pan with oil spray, and heat adding strips of chicken. Cook until lightly browned on the outside and cooked through. Set aside for 5 minutes to rest then slice into thin slices across the grain.
2. While chicken is browning prepare all the other salad ingredients and gently toss to combine. Mix salad dressing in a jar, jug or shaker.
3. Add the chicken to the salad and pour over the dressing. Gently toss to combine. Serve immediately.
Take care of you