Combining crisp, seasonal ingredients with a zesty dressing, this salad is not only a feast for the eyes but also a refreshing complement to any outdoor meal. Whether you're hosting a casual picnic or a sophisticated garden party, this recipe offers a light and delightful addition to your menu. Easy to prepare and designed to impress, it’s the ideal way to add a touch of elegance and freshness to your outdoor entertaining. Serve this salad and watch your guests savour every bite as they enjoy the perfect blend of taste and outdoor ambience.

Vinaigrette Ingredients

3 tbs Raspberry Vinegar
4 tbsp olive oil
Sea salt and freshly ground pepper, to taste

Salad Ingredients

1 cup tri-colour quinoa, uncooked
500g chicken breast fillets
2 tbsp olive oil
250g punnet strawberries, hulled and halved
1 ripe, but firm avocado, cut into 2cm cubes
1⁄4 cup dry roasted almonds, roughly chopped
1⁄2 cup goat cheese, crumbled
1⁄2 small red onion, thinly sliced
60g baby spinach and rocket mix

Method

Cook quinoa according to packet instructions. Drain. Let the quinoa cool for 10 minutes.
Toss chicken fillets in olive oil and season with sea salt and freshly ground pepper.
Heat a barbeque or chargrill pan to high heat, Cook chicken for 7 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and rest for 5 minutes.  Thinly slice.
For the dressing, in a small bowl whisk the raspberry vinegar, olive oil and salt and pepper.
Spoon quinoa onto a serving plate or divide between four serving plates. Layer spinach and rocket leaves with strawberries, avocado, red onion and chicken slices. Drizzle vinaigrette over salad and top with almonds and crumbled goat cheese

All ingredients are available to purchase at Edwards Providore