Basic Ingredients:Baby Mixed Greens, Fresh Coriander Leaves, Yellow Capsicum, Strawberries, Avocado, Feta Cheese, Pine Nuts, Skinless Chicken Breast
Directions:Slice chicken breast in strips along the length, cutting only ¾ of the way through. Grill on medium-low heat in a fry pan with a touch of light cooking oil and the lid on (keeps meat moist). When chicken is half way cooked, drain 90% of juices in fry pan and cook on high heat until brown on the outside.
In a separate pan, add a teaspoon of light cooking oil and 3-4 tablespoons of raw pine nuts. Toast nuts on medium-high heat until golden. Add a little salt and allow to cool until room temp.
In a small salad bowl, gently toss sliced strawberries, capsicum, avocado and coriander leaves with your salad *dressing. (Great way to ensure just the right amount of dressing on your salad.)
Next, build up your salad! Layer a dinner plate with your mixed greens, spoon on the salad mix, add the desired amount of crumbled **feta, sprinkle on the toasted pine nuts and top with your grilled chicken. To spice it up, you can shake a little cayenne pepper on top of the chicken breast.
Special Notes:*The tastiest dressing for this salad, is a Mango Thai Vinaigrette, which you can find in any grocer that carries gourmet/organic sauces. A Raspberry Vinaigrette or a light Honey Mustard is also fine.
**For the best flavour, look for a marinated/herb goats milk feta. Sandhurst Danish Feta (cubed and marinated) does the trick. It can be found in most grocers.