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Summer chicken salad

Summer chicken salad

A deliciously sweet and crispy salad that’s substantial enough to serve on its own. 

30 min 4 servings
Vegetable Bitter

ingredients

Salad

  • 1 pack Castello® Traditional Fetta Cubes in Brine, drained
  • 3 chicken breasts
  • 3 tbsp olive oil for frying
  • salt
  • pepper
  • 150 g quinoa
  • 200 g spinach leaves
  • 4 peaches, sliced
  • 4 nectarines, sliced
  • 1 pomegranate
  • 1 bunch cut green asparagus
  • handful parsley, roughly chopped
  • handful mint, roughly chopped

Dressing

  • 1 lemon
  • 2½ tsp honey
  • 50 ml olive oil
  • salt
  • pepper

Crispy croutons

  • 4 bread slices
  • 1 garlic clove, crushed
  • olive oil
  • salt
  • pepper

preparation

1. Cook the quinoa according to packet instructions, then cool. Slice and chop the fruit and herbs. Combine the quinoa, fruit and herbs in a large salad bowl. Combine all the ingredients for the dressing, adjust the seasoning to taste and set aside.

2. Cover the chicken fillets with plastic wrap and pound until they have an even thickness. Sprinkle with salt and pepper and fry seasoned side down in olive oil over medium heat. Cook for approx. 3 minutes, sprinkle with salt and pepper and then flip over and cook for an additional 3 minutes.  Flip over one more time and cook through on low heat on both sides. Allow the chicken fillets to rest for 5 minutes before cutting into strips and adding to the salad.

3. Cut the bread into large cubes and spread out on a greased baking tray. Sprinkle the crushed garlic and olive oil over the bread cubes and stir to make sure they are well coated in oil. Sprinkle with a little sea salt and pepper before toasting at 200°C until golden and crispy. Stir the croutons a few times to ensure they toast evenly.

4. Bring all ingredients together and top the dish with the Castello® Traditional Fetta Cubes to add that final kick of flavour to your meal.