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A Weekday Menu Recipe

Chicken, Blueberry and Feta Salad  

CD  MC  15mins

Serves 4     Cold  Poultry  Vegetables  Fruit  Salads    Main Course    Gluten Wheat Free Eggless

225g/8oz Salad Leaves (approx)
200g/7oz Fresh Blueberries
90ml/3fl.oz. Raspberry Vinaigrette
2 Cooked Chicken Breasts, shredded
50g/2oz Feta Cheese, crumbled


1. Place the salad leaves, blueberries and raspberry vinaigrette in a large mixing bowl and toss well to coat.

2. Transfer the lettuce mixture to individual serving plates and arrange the chicken and feta cheese on top.


Serving Suggestions :




Cherry Yoghurt Dessert




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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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