1/4 cup raspberry vinegar
2TBL lime juice
2 garlic cloves, crushed
2TBL chopped oregano
1tsp soft brown sugar
2 small red chillies, chopped fine
1/2 cup evoo
4 chicken breast fillets (I used thighs as I had them)
1tsp Dijon mustard
200g baby spinach leaves (I used arugala, as I had it)
250g fresh raspberries.
Mix 2 TBL of the vinegar, lime juice, crushed garlic, 1TBL oregano, sugar, chilli and 1/4 cup evoo in a bowl. (I put this into a zip-lock)
Immerse the chicken in the marinade for 2 hours.
Grill chicken for 3 mins each side either in a pre-heated grill pan or over coals (as we did), then place on a baking tray in a pre=heated oven 350* for a further 5 mins. Allow chicken to rest 5 mins and then slice.
Dressing:
Combine remaining oil, venigar, and oregano with the mustard, 1/4 tsp salt and fresh ground pepper and mix well.
Toss spinach with fresh raspberries and half the dressing, save some nice ones for garnish.
Plate the spinach and layer the sliced chicken. Drizzle with the remaining dressing.
Serves 4
2TBL lime juice
2 garlic cloves, crushed
2TBL chopped oregano
1tsp soft brown sugar
2 small red chillies, chopped fine
1/2 cup evoo
4 chicken breast fillets (I used thighs as I had them)
1tsp Dijon mustard
200g baby spinach leaves (I used arugala, as I had it)
250g fresh raspberries.
Mix 2 TBL of the vinegar, lime juice, crushed garlic, 1TBL oregano, sugar, chilli and 1/4 cup evoo in a bowl. (I put this into a zip-lock)
Immerse the chicken in the marinade for 2 hours.
Grill chicken for 3 mins each side either in a pre-heated grill pan or over coals (as we did), then place on a baking tray in a pre=heated oven 350* for a further 5 mins. Allow chicken to rest 5 mins and then slice.
Dressing:
Combine remaining oil, venigar, and oregano with the mustard, 1/4 tsp salt and fresh ground pepper and mix well.
Toss spinach with fresh raspberries and half the dressing, save some nice ones for garnish.
Plate the spinach and layer the sliced chicken. Drizzle with the remaining dressing.
Serves 4