Chicken & Pear Salad – Bar & Kitchen
Chicken & Pear Salad
Top Tip
Try out different varieties of pear to find your favourite

Chicken & Pear Salad

Food Main Courses Starters American British Dairy-free Gluten-free

A great warm starter with seasonal pears and chicory.

10 Servings
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
  1. Halve the chicken breasts and rub in 15ml Maille Dijon Original. Pan fry in 15ml olive oil until golden and cooked. Remove and rest.
  2. Fry the pears in the same pan until caramelised.
  3. Combine the remaining olive oil and mustard with the balsamic vinegar.
  4. Dress the chicory leaves, rocket and mint with the vinaigrette. Divide into bowls. Top with warm chicken and pears. Toss with remaining vinaigrette.