Chicken, spinach kiwiberry salad

Serves 2


  • 2 chicken breasts
  • 125gr of kiwiberries
  • 300gr of Spinach
  • 1 small red onion
  • 60 gr of peacan nutts
  • 3 slices of bread
  • Salt and pepper for seasoning
  • 1 table spoon of balsamic vinegar
  • Olive oil (for frying and for the dressing)


Rinse the spinach and leave aside. Cut the kiwiberries into quarters.

Put the balsamic vinegar, and 3 tablespoons in a bowl.

Cut the red onion into thin slices and place into the bowl.

Preheat a cooking pan on medium-high heat, and in the meantime season your chicken breast with a pinch of salt and pepper on both sides.

Add 1 tablespoon of oil to your pan and after 30 seconds gently place your chicken in the pan. Don’t move it around, leave it so a crust can form. Flip the breasts after 4 minutes and let cook for another 3 to 4 minutes, depending on the thickness. Remove the chicken from the pan and lay it on a plate to rest for a couple of minutes and slice it.

Add the spinach, the kiwiberries, the chicken and pecans to the bowl and mix gently. Serve with toasted bread, and season to taste.