Tutti Frutti Roast Chicken Salad


Photography Andy Arnfield – The Gourmet Grocer
I just love Spring as this means salads are back on the menu.  Here is a recipe for my Tutti Frutti Roast chicken which combines delicious roast chicken with fruity goodies like strawberries, blueberries and barberries!  I can hear some of you screaming with horror with the thought of putting fruit with meat in salads but believe me it works so well and gives a delicious balance of flavour. Combined with the tart vinaigrette this salad will become a regular on your table.  Enjoy
500g assorted salad leaves of your choice
4 large chicken breasts
1 tablespoon fresh thyme chopped
zest from 1 lemon
6 sprigs chives, chopped
250g hulled strawberries
100g fresh blueberries
1 red onion finely sliced
handful of dried barberries
250g marinated artichokes
tbs black poppy seeds
250g marinated feta
For the dressing
1 cup sherry vinegar
Juice from 1 lemons
1 shallot, finely minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped
2 tablespoons honey
1 cup extra virgin olive oil
Salt and pepper to taste


  1. Combine sherry vinegar, lemon juice, shallots, oregano, basil, and honey in a bowl. Slowly whisk in olive oil until the mixture is emulsified. Chill.
  2. Wash salad leaves and combine with red onion, artichokes, strawberries, blueberries, feta cheese
  3. Marinate chicken with lemon, thyme, chives, and olive oil. Season with salt and pepper and then roast in the oven at 200 until cooked through and allow to cool and tear apart
  4. Toss the chicken through the salad ingredients and top with the barberries and poppyseeds
  5. Dress with the vinaigrette

Serves 6.

1 Comment

Filed under Chicken

One Response to Tutti Frutti Roast Chicken Salad

  1. Robyn

    OMG, that looks absolutely mouthwatering! YUM!

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