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THE DAIRY KITCHEN

Chicken, Pear and Blueberry Salad

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 10 MINS
This salad makes a great light meal option in summer! Kids will love this salad served with wholegrain rolls. For adults, serve salad topped with shaved parmesan.

Ingredients

200g baby cos lettuce, torn
100g snowpeas, trimmed and finely sliced
2 sticks celery, thinly sliced
1 pear, cored, quartered and thinly sliced lengthways
125g fresh blueberries or seedless grapes
2 small skinless chicken fillets, grilled and sliced
1 cup reduced fat Greek-style yoghurt
1 tablespoon finely chopped fresh chives
2 teaspoons whole grain mustard
freshly squeezed juice of half an orange
Handy Tips
BBQ chicken is also suitable for this recipe. Simply discard the skin and break into bite-sized pieces. You will need 2 cups of chicken. This salad makes a great light meal option in summer! Kids will love this salad served with wholegrain rolls. For adults, serve salad topped with shaved parmesan.

Method

  1. Arrange lettuce, snowpeas, celery, pear slices and blueberries on a large serving platter, scatter over the chicken.
  2. Combine yoghurt, chives, mustard and juice then drizzle over the salad before serving.

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