1.
Trim chicken of excess fat and sinew.Pour
wine into large heavy-based frying pan and add enough
water to make the liquid 2-3 cm deep. Cover and
bring to the boil. Reduce heat, add chicken to pan,
cover and simmer gently 10 minutes or until cooked
through. Remove from pan. Drain, cool and cut
into slices. |
3. Place olive oil, vinegar, mustard, and seasonings in a
small screw-top jar and shake well. Pour one-third of the
dressing over leaves and toss lightly to combine. Place
⅓ cup of the raspberries and the remaining dressing in
food
processor bowl. Using the pulse action, process for 10
seconds or until smooth. Arrange salad leaves on serving
plates, top with chicken slices and remaining
raspberries. Drizzle with raspberry dressing and serve
immediately. |
