This was a yummy salad. It used up some of the loganberries that I picked from my garden in the summer. I added the veggies to the salad as I needed to eat them and I love to throw green veg in anywhere I can!
Chicken Salad with Raspberry Dressing (adapted from Waitrose Kitchen Magazine)
2 tbsp oil
150g bread, torn into chunks
6 chicken thigh fillets
veg (beans, broccoli, peas), cooked and cooled
1 shallot, sliced
1 tbsp red wine vinegar
Heat 1 tbsp oil in a frying pan and add the bread, fry for 2-3 mins until golden.
Rub the chicken with 1/2 tbsp oil, season and fry for 4-6 mins on each side until cooked through. Cover with foil and set aside to rest.
Meanwhile, arrange the salad leaves and the veg on a platter, top with the croutons.
Add the last 1 tbs oil to the pan and fry the shallot for 2 mins, until softened. Add the vinegar and the raspberries, then warm over a low heat until the berries start to burst. Season, then slice the chicken and add it back in to the pan. Spoon over the salad and serve.