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Pear and blue cheese salad with poached chicken
Pear and blue cheese salad with poached chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Protein-packed dish with fresh greens and sweet fruit for a light, nutritious meal.
Ingredients:
  • 4x 200g chicken breasts
  • 6 sprigs thyme
  • 6 black peppercorns
  • 2 cloves garlic, bruised
  • 1 lemon, zest peeled into strips
  • 750ml (3 cups) chicken style liquid stock
  • 20.00 ml finely grated red onion
  • 1/2 lemon, juiced
  • 40.00 ml thyme leaves
  • 40.00 gm caster sugar
  • 60ml (1/4 cup) olive oil
  • 80g baby rocket
  • 2 small corella or packham pears, halved lengthwise, cored, thinly sliced
  • 100g blue cheese, crumbled
  • 70g (2/3 cup) walnuts, roasted, roughly chopped
Instructions:
  • For poaching the chicken, simply place it in a deep frying pan along with thyme, peppercorns, garlic, lemon zest, and stock. Bring the mixture to a boil over medium-high heat, then reduce to medium, cover with baking paper, and simmer gently for 5 minutes. Flip the chicken, cover, and cook for an additional 8 minutes until cooked through. Finally, let the chicken stand in the poaching liquid for 5 minutes after removing the pan from heat.
  • Combine minced onion, fresh lemon juice, fragrant thyme, a hint of sweetness from sugar, and quality oil in a small bowl. Whisk together until well mixed, then season with a pinch of salt and freshly ground black pepper. Yield: 125ml (1/2 cup) of delicious salad dressing.
  • In a large bowl, combine fresh rocket, ripe pears, sharp cheese, and crunchy walnuts. Sprinkle with seasoning, but resist mixing just yet.
  • Remove the chicken from the poaching liquid with a slotted spoon and let it drain on a paper towel. Shred the chicken into large strips or slice it using your hands (be cautious as it will be hot).
  • Toss chicken into the salad, generously drizzle with dressing, gently mix, and serve the salad in individual bowls.

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