30gmixed salad leavesI used watercress, spinach, rocket
0.560g avocado peeled and chopped into chunks
For the dressing
1tspLemongrass pasteI used paste from the Very Lazy range
0.5tspSmoked chopped garlicagain from the Very Lazy range
Juice of half a Lemon
Pre heat oven to 180 degrees.
prepare the chicken:
Slice your chicken breast into 3 even strips. Wrap a piece of prosciutto around each strip of chicken and place onto a baking tray. Drizzle chicken and prosciutto strips with olive oil and sprinkle with rosemary. Bake in the oven for 10 minutes.
Meanwhile make the dressing:
Use an old empty jam jar or similar. Add the olive oil, lemongrass paste, smoked garlic, honey, mustard and lemon juice to the jar, secure the lid and shake well until fully combined. Set to one side.
Check the chicken is cooked
Remove the chicken from the oven and slice on the diagonal into bitesize chunks. Use the first slice to check the chicken is cooked through - if not, return to the oven for 5 minutes.
Build your salad
Take a large mixing bowl and fill the base with salad leaves. Next add the grated carrot, blackberries, avocado and pistachios. Add the cooked chicken and then use your hands to toss together before carefully transferring to a serving dish or plate. Finish by pouring over the dressing.