Chicken Salad with Raspberry Dressing | Sadia Singapore

Chicken Salad with Raspberry Dressing

cooking-time20 mins cooking-servings5 SERVINGS


  • Sadia Chicken Half Breast 500gm


  • Olive Oil 50gm
  • Cajun Spice 30gm
  • Fresh Thyme 3stalks
  • Garlic 30gm
  • Sea Salt 5gm

Raspberry Dressing:

  • Fresh Raspberry 250gm
  • Red Wine Vinegar 50gm
  • Sugar 80gm
  • Olive Oil 200gm


  • Romaine Lettuce 500gm
  • 5 Cherry Tomatoes (Garnish)
  • Croutons 30gm


  1. Marinate chicken tenders with cajun spice, garlic, fresh thyme, olive oil & sea salt
  2. Pan sear chicken tenders in olive oil on a non-stick pan over medium heat till cooked.
  3. Slice chicken tenders and set aside.
  4. Blend raspberry, vinegar, sugar and olive oil in a food processor till thicken
  5. Place salad in a large bowl, add dressing and sliced chicken tenders
  6. Garnish with cherry tomatoes & croutons.

One by One Chicken Breast (Skinless)

Eric Teo, Local Celebrity Chef

Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.