Warm Balsamic Chicken Cherry Tomato Salad



  • 250g pack of Flavorite Cherry Truss tomatoes

  • 1 avocado, peeled and sliced

  • 100g button mushrooms, sliced

  • 100g chicken breast

  • 2 1/2 tbs olive oil

  • 100g of spinach and rocket

  • Balsamic glaze


  1. Using a sharp knife, cut the chicken breast in half lengthwise.

  2. Rub the chicken breast with one tablespoon of oil, then season with salt and pepper. Heat one tablespoon of oil in a frypan over a medium-high heat. Add the chicken breast and partially cover the pan with a lid. Cook for 3 minutes on each side.

  3. While chicken is cooking, slice mushrooms into 2cm thick slices and place in a frypan with oil, cook over a medium heat for 3-4 minutes until soft.

  4. Slice cooked chicken breast and avocado into strips and place spinach, rocket, chicken, avocado, mushrooms and cherry tomatoes on a serving plate.

  5. Dress the salad with balsamic glaze and salt.