Prep Time 15 mins

Cook Time
30 mins



4 chicken breasts

1 head of garlic, top sliced off

1 tbsp olive oil

200g kale leaves

2 avocados, halved, stoned and chopped and tossed in lemon juice

1 red onion, finely sliced (soaked in cold water)

400g Driscoll’s Victoria Sweet Blackberries, halved

About 20g Pecorino, shaved

For the dressing 

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

Juice of ½ lemon and ½ cut into wedges for serving

Pinch sugar

Roast Chicken, Kale, Avocado & Blackberry Salad

The juicy sweet blackberries perfectly complement the succulent roast chicken –a simple yet delicious lunch or supper dish.


Preheat the oven to 200C/180C/Gas 6. Sit the chicken breasts and garlic in a roasting tin, drizzle over the olive oil and season with sea salt and freshly ground black pepper. Put in the oven and roast for about 30 mins until golden and cooked through. Remove chicken and garlic from oven and leave to cool and then slice chicken on the diagonal. Put to one side.

To make the dressing, mix all the ingredients together, season well with sea salt and freshly ground black pepper, taste and adjust seasoning if needed. Set aside. Add the kale to a large pan of boiling, salted water and cook for about 10 mins or until tender, drain well and when cool enough to handle, squeeze out the excess liquid. Squeeze the garlic out from the cloves and toss this with the kale.

To assemble salad, transfer the kale to a serving platter, top with the chicken, avocado, red onion and scatter over the blackberries. Drizzle with a little of the dressing, then top with the Pecorino and a little freshly grated black pepper and serve with lemon wedges on the side.