What are the main ingredients in Savanna’s Strawberry Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Savanna’s Strawberry Chicken Salad?

Calories: 760, Carbs: 85 grams, Fat: grams, Protein: 51.1 grams, Sugar: 46.5 grams, Salt: 710 grams

How do I prepare Savanna’s Strawberry Chicken Salad?

GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, cut into bite-sized pieces, season, and set aside. SWEET SAUCE: Drain the dressing from the strawberries and set aside. Return the pan to medium heat with 20g of butter. When the butter starts foaming, add the reserved dressing and a splash of water. Simmer until slightly thickening, 2-3 minutes. Remove from the pan. TIME TO DINE: Make a bed of the shredded leaves, top with the roast veg, and scatter over the chicken pieces. Top with the strawberries and drizzle over the dressing. Sprinkle over the toasted nuts, and crumble over the goat’s cheese and the drained feta. Garnish with the chopped cranberries and have a feast, Chef! ROAST VEGGIES: Preheat the oven to 200°C. Spread the potato pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). BERRIES ON BERRIES: In a bowl, combine the raspberry dressing with a drizzle of olive oil, 20ml of a sweetener, and seasoning. Add the halved strawberries and set aside. TOAST THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Savanna’s Strawberry Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Savanna’s Strawberry Chicken Salad

The definition of a summer salad. A bed of shredded salad leaves is topped with oven roasted potato & onion wedges, and scattered with golden chicken pieces. Crowned with marinated strawberries and drizzled with a raspberry-mustard vinaigrette. All of this goodness is then sprinkled with toasted almonds, crumbles of Chevin goat’s cheese & Danish-style feta, and dried cranberries.

Savanna’s Strawberry Chicken Salad

with roasted potato & dried cranberries

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Chevin Goats Cheese
Chicken
Danish-style Feta
Dried Cranberries
Free-range Chicken Mini Fillets
Fresh Strawberries
Onion
Onions
Potato
Raspberry Dressing
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Photo of Savanna’s Strawberry Chicken Salad

Serves 1

ROAST VEGGIES
Preheat the oven to 200°C. Spread the potato pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BERRIES ON BERRIES
In a bowl, combine the raspberry dressing with a drizzle of olive oil, 10ml of a sweetener, and seasoning. Add the halved strawberries and set aside.
TOAST THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, cut into bite-sized pieces, season, and set aside.
SWEET SAUCE
Drain the dressing from the strawberries and set aside. Return the pan to medium heat with 10g of butter. When the butter starts foaming, add the reserved dressing and a splash of water. Simmer until slightly thickening, 1-2 minutes. Remove from the pan.
TIME TO DINE
Make a bed of the shredded leaves, top with the roast veg, and scatter over the chicken pieces. Top with the strawberries and drizzle over the dressing. Sprinkle over the toasted nuts, and crumble over the goat’s cheese and the drained feta. Garnish with the chopped cranberries and have a feast, Chef!

Potato - 200g
Onion - 1
Raspberry Dressing - 20ml
Fresh Strawberries - 100g
Almonds - 10g
Free-range Chicken Mini Fillets - 150g
Salad Leaves - 20g
Chevin Goat's Cheese - 25g
Danish-style Feta - 25g
Dried Cranberries - 10g

Download the Recipe

Serves 2

ROAST VEGGIES
Preheat the oven to 200°C. Spread the potato pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BERRIES ON BERRIES
In a bowl, combine the raspberry dressing with a drizzle of olive oil, 20ml of a sweetener, and seasoning. Add the halved strawberries and set aside.
TOAST THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, cut into bite-sized pieces, season, and set aside.
SWEET SAUCE
Drain the dressing from the strawberries and set aside. Return the pan to medium heat with 20g of butter. When the butter starts foaming, add the reserved dressing and a splash of water. Simmer until slightly thickening, 2-3 minutes. Remove from the pan.
TIME TO DINE
Make a bed of the shredded leaves, top with the roast veg, and scatter over the chicken pieces. Top with the strawberries and drizzle over the dressing. Sprinkle over the toasted nuts, and crumble over the goat’s cheese and the drained feta. Garnish with the chopped cranberries and have a feast, Chef!

Potato - 400g
Onion - 1
Raspberry Dressing - 40ml
Fresh Strawberries - 200g
Almonds - 20g
Free-range Chicken Mini Fillets - 300g
Salad Leaves - 40g
Chevin Goat's Cheese - 50g
Danish-style Feta - 50g
Dried Cranberries - 20g

Download the Recipe

Serves 3

ROAST VEGGIES
Preheat the oven to 200°C. Spread the potato pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
BERRIES ON BERRIES
In a bowl, combine the raspberry dressing with a drizzle of olive oil, 30ml of a sweetener, and seasoning. Add the halved strawberries and set aside.
TOAST THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, cut into bite-sized pieces, season, and set aside.
SWEET SAUCE
Drain the dressing from the strawberries and set aside. Return the pan to medium heat with 30g of butter. When the butter starts foaming, add the reserved dressing and a splash of water. Simmer until slightly thickening, 3-4 minutes. Remove from the pan.
TIME TO DINE
Make a bed of the shredded leaves, top with the roast veg, and scatter over the chicken pieces. Top with the strawberries and drizzle over the dressing. Sprinkle over the toasted nuts, and crumble over the goat’s cheese and the drained feta. Garnish with the chopped cranberries and have a feast, Chef!

Potato - 600g
Onions - 2
Raspberry Dressing - 60ml
Fresh Strawberries - 300g
Almonds - 30g
Free-range Chicken Mini Fillets - 450g
Salad Leaves - 60g
Chevin Goat's Cheese - 75g
Danish-style Feta - 75g
Dried Cranberries - 30g

Download the Recipe

Serves 4

ROAST VEGGIES
Preheat the oven to 200°C. Spread the potato pieces and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
BERRIES ON BERRIES
In a bowl, combine the raspberry dressing with a drizzle of olive oil, 40ml of a sweetener, and seasoning. Add the halved strawberries and set aside.
TOAST THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, cut into bite-sized pieces, season, and set aside.
SWEET SAUCE
Drain the dressing from the strawberries and set aside. Return the pan to medium heat with 40g of butter. When the butter starts foaming, add the reserved dressing and a splash of water. Simmer until slightly thickening, 3-4 minutes. Remove from the pan.
TIME TO DINE
Make a bed of the shredded leaves, top with the roast veg, and scatter over the chicken pieces. Top with the strawberries and drizzle over the dressing. Sprinkle over the toasted nuts, and crumble over the goat’s cheese and the drained feta. Garnish with the chopped cranberries and have a feast, Chef!