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Chargrilled chicken, pear and walnut salad
Chargrilled chicken, pear and walnut salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in a gourmet chicken and pear salad - a versatile dish perfect as a light main or a sophisticated appetizer.
Ingredients:
  • 500g single chicken breast fillets, trimmed
  • 2 red capsicums, quartered, seeds removed
  • Salt & freshly ground pepper
  • 80g pkt baby rocket leaves
  • 3 beurre bosc pears, washed, unpeeled, cored, cut into thin wedges
  • 75.90 gm walnuts
  • 60ml french salad dressing
  • 11.80 gm wholegrain mustard
  • 4 slices rye or wholegrain bread, to serve
Instructions:
  • Heat up a barbecue chargrill plate over medium heat. Lightly coat chicken and bell peppers with olive oil spray. Season the chicken with salt and pepper.
  • Grill chicken and capsicum on the barbeque for 4 minutes per side until chicken is fully cooked and capsicum skin is charred and blistered. Transfer capsicum to a plastic bag, seal, and let it sit for 15 minutes. Allow the chicken to rest before serving.
  • Remove the skin from the capsicum and slice it thinly. Then, thinly slice the chicken diagonally.
  • Combine rocket, pear slices, walnuts, capsicum, and chicken in a large bowl. Gently toss ingredients together. Whisk dressing and mustard, then pour over the salad. Toss everything together. Serve with bread.

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