Solo: Strawberry Salad

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Solo: Strawberry Salad

A fresh strawberry salad topped with free-range chicken, toasted almonds and crumbled feta with balsamic glaze.

Ingredients to serve 1

  • 150g x chicken fillets
  • ½ tsp x oregano
  • 40g x strawberries – slice (½ cm)
  • 20g x baby spinach – remove large stalks
  • ¼ x red onion – peel & slice thinly
  • 25g x Fairview feta – crumble
  • 10g x flaked almonds
  • ½ tbsp x balsamic glaze
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Chicken: Coat the chicken with oregano, season with salt and pepper and set aside.

Step 3

Flaked almonds: Put a pan on medium-high heat. Add the flaked almonds to the dry pan and toast for 2-3 minutes until lightly browned. Shake the pan often so that they don’t burn.

Step 4

Chicken: Place the same pan on medium-high heat with a drizzle of olive oil. When hot, add the chicken and cook for 5 minutes, until lightly golden and cooked through.

Step 5

Salad: Mix together the strawberries, baby spinach and red onion.

Step 6

Serve the salad topped with the chicken, toasted almonds and crumble over feta. Drizzle with balsamic glaze.