Rainbow Chard And Chicken Salad


  • Prep Time20 mins
  • Total Time30 mins
  • Makes4 servings
Rainbow Chard And Chicken Salad

Take advantage of ultra fresh, in-season chard in its most tender form with this light and simple chicken salad


  • 1/3 cup olive oil

  • 1/4 cup sherry vinegar

  • 4 tsp maple syrup

  • 1 tbsp Dijon mustard

  • 2 tsp anchovy paste


  • 4 skinless, boneless chicken breasts

  • 1/4 tsp salt

  • 1 tbsp butter or olive oil

  • 1 tsp anchovy paste, (optional)

  • 1 small bunch rainbow swiss chard, leaves and stem chopped

  • 1 pint cherry tomatoes, halved

  • 4 radishes, thinly, sliced


  • Dressing: Whisk oil with vinegar, maple syrup, Dijon and 2 tsp anchovy paste in a small bowl. Set aside.

  • Salad: Sprinkle chicken with salt. Season with pepper.

  • Melt butter in a large frying pan over medium-high. Add chicken. Cook for 3 min. Flip chicken, then reduce heat to medium-low. Cover and cook until no longer pink in the centre, about 4 min more.

  • Add 1 tsp anchovy paste to pan. Stir until melted into butter. Spoon over chicken to coat well.

  • Arrange chard, tomatoes and radishes on a platter. Slice chicken and arrange on salad. Drizzle dressing overtop.