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Chicken & Pear Salad
Food
Main Courses
Starters
American
British
Dairy-free
Gluten-free
A great warm starter with seasonal pears and chicory.
10 Servings
Ingredients
5 chicken breasts
30ml Maille Dijon Original
40ml olive oil
10 small pears, peeled and quartered
15ml Maille White Balsamic Vinegar
5 red chicory heads, washed
300g rocket, washed
30g fresh mint leaves, chopped
Method
- Halve the chicken breasts and rub in 15ml Maille Dijon Original. Pan fry in 15ml olive oil until golden and cooked. Remove and rest.
- Fry the pears in the same pan until caramelised.
- Combine the remaining olive oil and mustard with the balsamic vinegar.
- Dress the chicory leaves, rocket and mint with the vinaigrette. Divide into bowls. Top with warm chicken and pears. Toss with remaining vinaigrette.
