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Shredded chicken, strawberry and gorgonzola pitas

Recipe from: September 2011

Ingredients 9
Servings 2
Time 00:10


  • 2
    olive oil
  • 2
    chicken breasts
  • Handful of fresh baby spinach, rinsed
  • 1/2
    ripe avocado, de-stoned, peeled and roughly chopped
  • About 12 strawberries, halved
  • Small block of gorgonzola cheese
  • 1
    balsamic vinegar
  • Salt and freshly ground black pepper
  • 4
    mini pitas, or 2 regular


In a heavy-based pan on med-high heat, heat the olive oil until very hot and then cook the chicken breasts for 4-5 minutes on each side or until lightly golden and cooked through.

Remove from the heat and set aside to rest for a few minutes before slicing.

Meanwhile, prepare your strawberry salad bowls, by assembling the spinach, avocado, strawberries and gorgonzola in two bowls.

Drizzle with balsamic vinegar and olive oil and add a pinch of salt and freshly ground black pepper before serving alongside the pitas. (Preferably with an ice cold glass of white wine at your elbow).

Reprinted with permission of Sarah Graham. To see more recipes, click here.

Check out the step-by-step gallery here.


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