Raspberry Chicken Pistachio salad - with a creamy poppy seed dressing

I'm back again with another tasty and refreshing summer salad. Or eat it in the winter because here virtually the summer is the winter so i'm not gonna wait for that one day out of 100 when we get sun. I'll eat it when it's snowing if i have to!

It's got texture: with the crunch of the pears and the softness of the raspberries. it's got flavour: the slight sharpness in the raspberries mixing with the sweetness of the pear. It's got CONTRAST!

what more can you have?

Raspberry Chicken Pistachio Salad - With a creamy poppyseed dressing

Serves: 2

Ingredients

For the salad

• 60g spinach

• 150g raspberries

• 150g pears, diced

• 2 small chicken breast or one large fillet

• 30g pistachios

• 50g feta cheese

• 2 tsp olive oil

For the dressing

• 65g greek yoghurt

• 30m water

• 1tsp maple syrup

• 1 tbsp poppy seeds

• 1/2 tsp vinegar

• 1/2tsp mustard (I use wholegrain simply because I prefer the taste)

Method

- To make the dressing, place all the ingredients together and whisk until it's evenly combines.

- Cut the chicken into strips or chunks. Heat oil over a medium-high heat in a small frying pan. Once the pan is hot, add the chicken and cook until white on the inside.

Or skip this step and just slice some packed chicken, that works!

- Using a small frying pan, dry toast the pistachios until fragrant. Remove from the heat.

- Place the spinach in the bowl, throw some chicken over and add the raspberries and pears. sprinkle over the pistachios and crumble the feta cheese evenly around the salad.

- Pour over the dressing and give the salad a good stir then serve up!