- Roquefort Cheese
- Walnuts (or caramalised walnuts or pecans for a treat!)
- Chicken Breast (sliced)
- 1 Bag of Florette Duo
- Balsamic Vinegar
- Griddle the chicken breast for 7 minutes on each side until cooked through.
- Slice strawberries into quarters and distribute the Florette salad on to two plates.
- Crumble the Roquefort over the salad.
- Add the cooked chicken, walnuts, strawberries and dressing to the plate and serve!