Chicken & berry salad
Rub the chicken breast lightly on both sides in olive oil.
Preheat a frying pan over medium heat and add a splash of olive oil.
Cook chicken breast for 10 minutes on one side, or until the edges become opaque.
Turn the breast over, lower the heat, and cook with the lid on for another 10 minutes.
Remove breast from pan, cover and rest 5 minutes. Transfer to a cutting board and slice into strips.
Arrange salad leaves on a platter and scatter berries around the edges, reserving a handful of strawberries for the vinaigrette.
Blend remaining strawberries with balsamic vinegar, olive oil, Dijon mustard, and salt until smooth.
Arrange the chicken slices in the centre of the salad leaves and drizzle the vinaigrette over.
Top with a few more berries, if desired.
This recipe can easily be doubled to create a main meal.