Some goat’s cheeses are more creamy than others, and if you buy one that is not too crumbly, you could cut it into 30g (1oz) slices and grill them instead until they are an appetising golden brown colour and just starting to melt.
- Serves: 2
- Per serving:
- 485 kcal
- 53g protein
- 21g carbs
- 21g fat
- Preparation: 10 minutes
- Cooking: 15 minutes
- 2 x 150g (5oz) cooked, skinless chicken breasts
- 1 tablespoon raspberry vinegar
- 2 tablespoons quark or virtually fat-free fromage frais
- freshly ground black pepper
- 1 bag mixed salad leaves, e.g. watercress, rocket, baby spinach leaves
- 30g (1oz) pine nuts
- 115g (4oz) fresh raspberries
- 60g (2oz) goat’s cheese
- With a sharp knife, cut each each chicken breast into thin slices lengthways. Set aside.
- Make a dressing by whisking together the raspberry vinegar and quark or fromage frais. Season to taste with black pepper.
- Divide the salad leaves between two serving plates and arrange the sliced chicken on top. Scatter with pine nuts and raspberries and then crumble over the goat’s cheese. Drizzle the dressing over the salad.
- Serve the chicken salad immediately.
- You can buy raspberry vinegar in most supermarkets and specialist delicatessens. You don’t need to use much to get the benefits of its wonderful flavour, and a little goes a long way. It helps to transform an ordinary salad into something special.
- The salad will look even prettier if you briefly roast the pine nuts until golden in a medium oven.
- In winter, when raspberries are out of season and are difficult to find or very expensive, use bitter winter leaves in the salad, such as chicory and radicchio, and serve the chicken in its dressing with goat’s cheese, sliced juicy pear and chopped walnuts.
- If you’re vegetarian, you can use Quorn fillets instead of chicken.