Chicken Salad with Raspberry Sauce


  • 4 chicken fillets

    For the Salad

  • 100gr Raspberries, 150gr Blueberries, 150gr Blackberries

  • 1 avocado

  • 1 Granny Smith apple (taste it if it is sweet)

  • 100gr pomegranate seeds

  • 25gr chopped parsley

  • 10 leaves of mint

  • 170g mix salad (frisée, lambs lettuce and radicchio)

  • 60g rocket

  • 30g pecan

    For the dressing

  • 150ml extra virgin olive oil (Agria Gea)

  • 150gr raspberries

  • 1tbsp mustard

  • Zest and juice of 1 lime

  • 8 seeds of pomegranate

  • 2tbsp water

  • Sea salt & freshly ground black pepper

  • -optionally-1 tbsp cranberry sauce


Preheat the oven to 180°C/350°F/gas 4 for 10 minutes.

Place 4 chicken fillets on a tray, pour with olive oil and season with sea salt and freshly ground black pepper. Marinate for 5 minutes.

Bake in the air for 30 minutes and grill them for 10 minutes.


In one chopping mixer, add all the sauce ingredients and blend them for 1-2 minutes. Make sure that they are well mixed.


Take one big bowl and add all the salad ingredients.


When the chicken fillets has golden brown colour, remove them from the tray, and carefully, cut them in a chopping board in thin slices.


Add the raspberry sauce and the thinly sliced chicken in the mixture of the salad.

Mix well, taste it and rectify the seasonings if it needs.

Your salad is ready!