Strawberry chicken salad

We think the picture says it all. Let yourself enjoy the fruits of your labour.

Ingredients

3/4 cup milk 2 tablespoons white vinegar 1 cup fl our 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg, whisked 2 tablespoons melted butter 1 1/2 cup fresh blueberries more butter for the pan

Prepare Mix the milk and vinegar and let it sit for a minute or two to create buttermilk. Whisk the dry ingredients together. Add milk mixture, whisked egg and butter with the dry ingredients until just combined. Melt a little butter in the pan over medium heat. Pour about 1/3 cup of batter into the pan and spread it so it is still thick. Scatter a handful of blueberries on top. Flip when little bubbles appear on the top and the edges start to fi rm. Flip and cook for another 1-2 minutes until the pancakes are sky-high fl uffy and cooked through. Serve

Serve with butter, maple syrup and a sprinkle of more blueberries.

Throw out the rule book and sweeten up your salads with some freshly sliced strawberries.

Ingredients

2 chicken breast fi llets Balsamic vinaigrette dressing 1/3 olive oil 2 tablespoons balsamic vinegar 1 teaspoon maple syrup 1 clove garlic, fi nely minced salt & pepper to taste Baby spinach Strawberries, sliced Smooth feta Pecans, or nut of your choice

Prepare Chargrill chicken fi llets in a pan. Slice once rested. Combine all balsamic vinaigrette ingredients in a small bowl.

Serve

Add chicken to a plate on a bed of baby spinach. Sprinkle with feta, nuts and strawberries. Drizzle balsamic vinaigrette dressing over the top.