Serves: 4
Prep time: 30 minutes
| Birch & Waite Berry Balsamic Dressing | 1/2 bottle |
| Boneless chicken thighs, cut into 1-inch pieces | 4 |
| Red Onion | 1/2 |
| Cherry tomatoes | 200g |
| Salad leaves | 2 cups |
| Cherry bocconcini cheese | 200g |
| Toasted pecans | 1/2 cup |
| Flaky salt | 1 tbsp |
| Crushed black pepper | 1/4 tbsp |
| Olive oil | 1 tbsp |
Method
- Add chicken, salt and pepper to a bowl and mix well.
- Heat oil in a grill pan on high heat. Add chicken and pan-fry for 8-10 minutes until golden and cooked through. Remove from pan and cool for 15 minutes.
- Add sliced onion to a bowl with chilled water and set aside for 10 minutes. Drain.
- Add salad leaves to a large shallow serving bowl. Top with bocconcini cheese, cherry tomatoes, onion, chicken and pecans.
- Drizzle with Birch & Waite Berry Balsamic Dressing.
- Serve and enjoy!
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