Chicken, Feta and Almond Salad

This chicken feta and almond salad is served with a raspberry vinaigrette, so it’s a great recipe to whip up in the warmer months. With a variety of fresh herbs and spices, it’s a healthy and versatile meal that you can enjoy for lunch or dinner.

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5 peppercorns

1 cardamom pod

½ tsp fennel seed

1 tsp sea salt

Zest of 1 lemon

4 free range chicken breasts

Olive oil, for cooking

30g butter

100ml Minchinbury Blush (Rosé)


⅓ punnet fresh raspberries

50 ml red wine vinegar

Pinch of sugar

150ml olive oil

Sea salt and cracked pepper, to taste


100g freekah (or cracked wheat), cooked

100g mixed greens

100g rocket leaves

½ bunch flat parsley, leaves picked

½ bunch fresh basil, leaves picked and torn

⅔ punnet fresh raspberries

150g persian feta

50g toasted almonds


  1. In a small frying pan, lightly toast the peppercorns, cardamom and fennel until aromatic. Grind in a mortar and pestle with salt.
  2. Trim any excess fat from chicken breast. Pat skin dry and season well with spice mix and lemon zest.
  3. In a frying pan over medium heat, seal the chicken skin side down in a little olive oil and butter until golden. Flip over and finish cooking the chicken. When almost cooked add a splash of Minchinbury Blush to deglaze the pan juices. Rest the chicken.
  4. For the dressing, combine all ingredients into a glass jar, secure the lid and shake well to infuse.
  5. In a large bowl, add freekah, lettuce, rocket, herbs and raspberries. Add raspberry dressing and gently turn to coat the leaves. Arrange on a serving platter.
  6. Dice the cooked chicken and place onto the salad. Top with feta, almonds and a few more raspberries.