- 250g chicken breast fillet
- Mixed lettuce leaves
- 1 small stick celery
- ½ cucumber sliced
- 1 tbsp white balsamic vinegar
- 2 tsp olive oil
- 50g raspberries
- 2 tbsp chopped walnuts
- 30g low fat feta cheese – crumbled (optional)
- S & P
Lightly spray chicken with cooking spray, season with S & P and pan fry until cooked through.
Allow to rest. Slice thinly.
Meanwhile, combine lettuce, cucumber & celery in a bowl.
Divide between two salad plates & top each with chicken, raspberries, feta & walnuts.
Combine vinegar & olive oil in a small container, add S & P and shake until combined. Drizzle dressing over salad.