Chicken and Pear Salad

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Ingredients

2 Skinless chicken breasts
1 Baby cos lettuce
2 Ripe green pears, thinly sliced
1 Avocado, halved and sliced
200g Feta, sliced or crumbled
3 tablespoons Aged balsamic vinegar
1 cup Olive oil
Pinch of dark brown sugar
Sea salt and freshly cracked black pepper
Chives to garnish (optional)

Method

  1. Whisk together the vinegar, oil and sugar. Season and set aside.
  2. Thinly slice the chicken breasts on the diagonal. Cook on a griddle pan for about 5 minutes, turning once. Wait until crispy caramelised lines appear and the chicken is cooked all the way through on both sides.
  3. Separate and wash the leaves of the baby cos lettuce and place onto serving plates. Divide up and layer the sliced pear, avocado, feta and chicken onto each salad.Separate and wash the leaves of the baby cos lettuce and place onto serving plates. Divide up and layer the sliced pear, avocado, feta and chicken onto each salad.
  4. Whisk the vinegar mixture again to combine and dress sparingly. Garnish with chives if desired.


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