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Peppered chicken and strawberry salad

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Bursting with freshness, this Peppered chicken and strawberry salad makes for a tasty weeknight dinner. Done and dusted in 30 minutes, it's just so simple.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, (+ 5 mins resting time)
Peppered chicken and strawberry salad

Ingredients

  • 2 (about 200g each) Coles RSPCA Approved Chicken Breast Fillets
  • 2 tsp coarsely ground black pepper
  • Olive oil spray
  • 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
  • 125g Coles Cypriot Haloumi With Mint, cut into 1cm-thick slices
  • 120g pkt Coles Australian Baby Rocket
  • 6 strawberries, thinly sliced
  • 4 red radishes, thinly sliced
  • ½ cup mint leaves

Strawberry dressing

  • 4 ripe strawberries, finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 tbs red wine vinegar
  • 2 tbs extra virgin olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Sprinkle the chicken evenly with the pepper. Season well with salt. Spray with oil. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
  2. Step 2

    Meanwhile, cook the asparagus on the grill for 2 mins or until tender. Set aside to cool slightly.
  3. Step 3

    Cook haloumi on the grill for 2 mins each side or until lightly charred.
  4. Step 4

    To make the strawberry dressing, place strawberry, mustard and honey in a bowl. Use a fork to crush. Add vinegar and oil and whisk to combine. Season.
  5. Step 5

    Arrange chicken, asparagus, haloumi, rocket, strawberry, radish and mint on serving plates. Drizzle with dressing. Toss to combine. Serve immediately.

    Peppered chicken and strawberry salad

    Peppered chicken and strawberry salad
    • Serves4
    • Cook time15 minutes
    • Prep time10 minutes, (+ 5 mins resting time)
    Ingredients
    • 2 (about 200g each) Coles RSPCA Approved Chicken Breast Fillets
    • 2 tsp coarsely ground black pepper
    • Olive oil spray
    • 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
    • 125g Coles Cypriot Haloumi With Mint, cut into 1cm-thick slices
    • 120g pkt Coles Australian Baby Rocket
    • 6 strawberries, thinly sliced
    • 4 red radishes, thinly sliced
    • ½ cup mint leaves

    Strawberry dressing

    • 4 ripe strawberries, finely chopped
    • 1 tsp Dijon mustard
    • 1 tsp honey
    • 2 tbs red wine vinegar
    • 2 tbs extra virgin olive oil
      Description

      Bursting with freshness, this Peppered chicken and strawberry salad makes for a tasty weeknight dinner. Done and dusted in 30 minutes, it's just so simple.

      Method
      1. Step 1

        Heat a barbecue grill or chargrill on medium-high. Sprinkle the chicken evenly with the pepper. Season well with salt. Spray with oil. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
      2. Step 2

        Meanwhile, cook the asparagus on the grill for 2 mins or until tender. Set aside to cool slightly.
      3. Step 3

        Cook haloumi on the grill for 2 mins each side or until lightly charred.
      4. Step 4

        To make the strawberry dressing, place strawberry, mustard and honey in a bowl. Use a fork to crush. Add vinegar and oil and whisk to combine. Season.
      5. Step 5

        Arrange chicken, asparagus, haloumi, rocket, strawberry, radish and mint on serving plates. Drizzle with dressing. Toss to combine. Serve immediately.