Chicken & Strawberry Salad


20g butter

2 tablespoons coconut sugar

65g walnuts

Pinch of salt flakes

1 barbecue chicken, skin and bones removed

1 punnet strawberries, halved or sliced

100g baby spinach

1 small red apple, thinly sliced

1 small red onion, halved, thinly sliced

2 teaspoons balsamic vinegar

1 tablespoon olive oil, to serve


Line a tray with non-stick baking paper. Heat butter in a small non-stick frying pan. Add sugar and stir for 1-2 minutes, until melted. Add walnuts and salt. Simmer for 2-3 minutes, until mixture is bubbling and walnuts are lightly toasted. Pour the walnut mixture onto the prepared tray and set aside to cool.

Meanwhile, break the chicken into smaller pieces. Combine the chicken, strawberry, spinach, apple and onion in a large bowl. Combine the balsamic vinegar and oil. Season and drizzle over salad.

Break the walnuts into smaller pieces and scatter over the salad before serving.

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