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
Savanna’s Strawberry Chicken Salad
with roasted potato & dried cranberries
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Savanna’s Strawberry Chicken Salad?
The preparation time for Savanna’s Strawberry Chicken Salad with roasted potato & dried cranberries is between 25 and 40 minutes.
What is the total time required to make Savanna’s Strawberry Chicken Salad with roasted potato & dried cranberries?
The total time required to make Savanna’s Strawberry Chicken Salad with roasted potato & dried cranberries is between 45 and 60 minutes.
How many servings does Savanna’s Strawberry Chicken Salad provide?
4 servings
What are the main ingredients in Savanna’s Strawberry Chicken Salad?
Almonds, Chevin Goats Cheese, Chicken, Danish-style Feta, Dried Cranberries, Free-range Chicken Mini Fillets, Fresh Strawberries, Onion, Onions, Potato, Raspberry Dressing, Salad Leaves
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?
Almonds, Chevin Goats Cheese, Chicken, Danish-style Feta, Dried Cranberries, Free-range Chicken Mini Fillets, Fresh Strawberries, Onion, Onions, Potato, Raspberry Dressing, Salad Leaves
How many calories does Savanna’s Strawberry Chicken Salad have?
760 calories
How much fat content does Savanna’s Strawberry Chicken Salad have?
grams
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