Spring salad recipe

A light spring salad that is wholesome enough, it leaves you feeling nourished and fulfilled. We don’t do boring salads here!

You’ll need:

1 free range chicken breast (organic if you can)

2 cups mixed leaves (salad, mesclun, rocket)

1 orange

1 fennel bulb

Vinegrette: 1 teaspoon mustard, 1 tablespoon raspberry vinegar, 2 tablespoons extra virgin olive oil) mix together in a small bowl or shake in a jar.

Start by slicing your chicken into even slices and frying on medium-high heat in extra virgin olive oil.

While your chicken is cooking prepare your greens ~ place the mixed greens in a bowl.

Thinly slice your fennel using about half your bulb and spread across your greens.

Slice your orange into quarters, peel the skin and slice thinly again, spreading the orange over the greens, in between your fennel.

Once your chicken is cooked through (check by slicing a piece and ensuring there is no pink juices), place your chicken on top of your salad bowl.

Finally, add the vinaigrette, and serve whilst the chicken is still warm.

A light but filling and nourishing salad to keep you feeling fresh as the days get warmer.