Chicken and Pear Salad
2 Chicken Breasts
Salad Leaves ( Sweet & crunchy)
Salad Dressing suggestion:
Griddle chicken breasts until cooked all the way through, slice into small strips and toss togeather with salad leaves, chopped pears and cherry tomatoes.
Add pine nuts to a dry frying pan and toast untill golden brown, add this to salad. For a dressing, mix together olive oil, clear honey and balsamic vinager and add to salad.
Finish off by chopping cheshire cheese into cubes and sprinkling on top.
Temp: 450º F Time: 10 - 15 min. I use a glass pie plate so if you also do, turn the heat down to 425°F.
Goes well with a nice glass of Chardonay.
Submitted by: Kylie Humphreys
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