Chicken and Fruit Salad

Chicken and Fruit Salad

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Servings: 4
Calories: 347


  • 1 1/4 lbs breast chicken fillets
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 18 oz strawberries
  • 5 oz bean sprouts
  • 2 tsp chopped preserved ginger
  • 1 tbsp ginger syrup
  • 1 tbsp basil vinegar
  • 1 tbsp soy sauce
  • Pinch each salt and cayenne pepper
  • 2 tbsp olive oil


  • Wash chicken thoroughly, then dry and remove skin if necessary. Cut into strips 1 cm (1/3 in) thick.
  • Heat butter and saute chicken strips for 8 minutes, turning frequently, then season with salt and pepper before removing from pan and draining on paper towel.
  • Allow to cool.
  • Rinse strawberries several times in warm water, drain well and hull, halving any big berries.
  • Wash and pick over bean sprouts, then combine with strawberries, cooled chicken and chopped ginger in a bowl.
  • Mix ginger syrup with vinegar, soy sauce, salt and cayenne pepper, adding oil and tossing salad gently in the dressing. Cover salad and leave for 10 minutes at room temperature for flavour to develop fully.
Calories: 347 kcal
Carbohydrates: 17 g
Protein: 33 g
Fat: 17g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 106 mg
Sodium: 1055 mg
Potassium: 784 mg
Fiber: 3 g
Sugar: 12 g
Vitamin A: 240 IU
Vitamin C: 81 mg
Calcium: 37 mg
Iron: 2 mg
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