Saturday, 31 July 2010

Soy Chicken & Mixed Salad with Raspberry Balsamic Dressing

A salad brought together from ingredients out of the garden is simply wonderful! Forget iceberg lettuce with store bought mayonnaise - yeek!  If you are having a lazy day but don't want a boring old salad, then try Soy Chicken with a mixed leaf salad drizzled with Raspberry Balsamic dressing.  It always surprises me how tasty lettuce can be when all the different colours, flavours and textures of different varieties are brought together! 

All the lettuce is homegrown from the garden and includes red and green leaves from our mixed salad container (Catalogna, Cocarde, Curled Red American, Grand Rapids, Red Salad Bowl and Rossa di Trento); I've also added Lamb's Lettuce for their attractive mini leafy rosettes and just a few Wild Rocket leaves. 

Serves 2


2 chicken breasts
Variety of mixed red & green salad leaves
Lamb's lettuce (optional)
A little Wild rocket

3 tbsp dark soy sauce (you could also use light, but I like the colour of the dark one!)
1 tsp vegetable oil

8 - 10 Fresh raspberries
2 tbsp Extra Virgin Olive oil
1/2 tbsp Balsamic vinegar
Tarragon leaves

In a bowl, combine the oil and soy sauce then place the chicken in it and marinate for 10 minutes (flipping it over half way through).  Heat a little oil in a griddle pan, then add the chicken and cook until brown on one side.  Baste with a little more of the soy marinade and then flip it over.  When the soy caramelises, it will make the chicken go lovely and brown and taste scrumptious.

To make the dressing, press the raspberries (using the back of a spoon) through a sieve to extract some of the juice.  Combine this with the other ingredients and mix well. 

Wash then place the salad leaves on a serving dish.  Place the chicken on top.  Drizzle the dressing over the chicken and mixed leaves.   Season with salt and pepper.  (Note: Some of the soy from the chicken will flow into the salad, so I did not find a need for too much dressing. )


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