Olympic Power Salad with Goat's Cheese, Fruit and Nuts

Olympic Power Salad with Goat’s Cheese, Fruit and Nuts

Serves	4
Prep time	5 minutes
Cook time	5 minutes
Total time	10 minutes
Allergy	Tree Nuts
Meal type	Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A delicious salad made with chicken, goat's cheese, nuts, seeds and fruit. Packed with antioxidants and protein, the perfect salad for a power lunch!

Assorted salad leaves (about 120g)
2 cooked chicken breasts (about 120g to 150g each, skinned and boned, cut into small pieces)
100g Capricorn goat's cheese (cut into small pieces)
24 cherry vine tomatoes (cut in half)
100g fresh blueberries
100g walnut halves (toasted in an hot oven for 5 minutes)
50g pumpkin seeds

A delicious salad made with chicken, goat's cheese, nuts, seeds and fruit. Packed with antioxidants and protein, the perfect salad for a power lunch!

Step 1	If you need to toast the walnuts, pre-heat an oven to 200C/400F and place them on a baking tray; place them in the oven and toast for 2 to 5 minutes, watching them carefully after 3 minutes. Allow them to cool. Large batches can be done this way and then stored in an airtight jar. Toasted walnuts are less bitter and more mellow than raw walnuts, and are especially good if your walnuts are old.
Step 2	Arrange the salad leaved on a large platter, or individual plates. Place the chicken pieces over the salad leaves and then add the tomatoes, walnuts and blueberries.
Step 3	Tuck the pieces of goat's cheese in and around the salad leaves, tomatoes and chicken pieces and then scatter the pumpkin seeds over the salad.
Step 4	Put the oil and vinegar into a jar or jug, and shake well with a lid on, or whisk if there is no lid available. Season to taste with salt and pepper and drizzle some dressing over the salad. Serve with crusty bread or crisp-breads.