Colourful summer salad with chicken

This summer salad is a great go-to meal that is both healthy and delicious. The dish makes eating enough colourful, nutrient-dense foods easy.


  • 2 tbsp sugar
  • 60 g pecan nuts
  • 200 g fresh pineapple, sliced
  • 500 g chicken breast fillets
  • 2 tbsp vegetable oil
  • salt
  • black pepper, freshly ground
  • 200 g baby salad leaves
  • 1/2 cucumber
  • 200 g cherry tomatoes
  • 150 g feta cheese

For the dressing

  • 1 stalk basil
  • 4 tbsp cider vinegar
  • 1 tbsp maple syrup
  • 6 tbsp olive oil


Step 1.
Heat the sugar in a small pan with 2 tbsp water until it caramelises to a light brown colour. Add the pecans and stir with a wooden spoon to coat in the caramel. Tip onto a sheet of baking paper, spread out evenly and leave to cool.

Step 2.
Grill the pineapple slices on a hot griddle for 1-2 minutes on each side until lightly charred. Set aside.

Step 3.
Brush the chicken breasts with the vegetable oil and season with salt and pepper. Heat the griddle pan and cook the chicken for 5-6 minutes on each side until lightly charred and cooked through.

Step 4.
For the dressing, wash the basil, shake dry and blitz the leaves in a blender with the vinegar, maple syrup and olive oil. Season to taste with salt and pepper. Rinse the salad leaves and shake dry. Thinly slice the cucumber. Halve the tomatoes.

Step 5.
Arrange the leaves, cucumber and tomatoes on plates. Slice the chicken and pineapple and arrange on top of the salad. Crumble over the feta cheese, drizzle over the dressing and serve with the caramelised pecans.

Serves 4