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Cherry & Chicken Salad
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 6 people
By Denise Phillips
6 boneless, skinless chicken breasts
100ml white wine
450g fresh cherries – de stoned
250g mixed bag of lettuce
Bunch of spring onions – trimmed and cut on a diagonal
For The Dressing
1–2 tablespoons mild curry powder
1 teaspoon clear honey
1 tablespoon lemon juice
Bunch of fresh mint – remove the stalks
4 tablespoons mayonnaise
4 tablespoons mint jelly
Salt and freshly ground black pepper
- Pre-heat the oven to 200 C/400 F/ gas mark 6.
- Place the chicken in an ovenware dish. Cover with white wine and 100ml water. Season with salt and pepper.
- Bake for 30 minutes or until cooked.
- Stone the cherries. Do this by cutting the cherries in half using a sharp knife and easing out the stones (or use a cherry stoner if you have one!)
- Mix all the dressing ingredients in a food processor until the dressing is fairly smooth, but with flecks of mint, rather than a puree. Store in the refrigerator until ready to use.
- Tear the cooled chicken into bite sized pieces.
- Spread the salad leaves over a platter, scatter over the chicken pieces, followed by the cherries and spring onions.
- Just before serving drizzle the dressing in thin lines over the prepared salad platter. To serve the stylish way: garnish with sprigs of mint.
Check out Denise Phillip’s website for more information.