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