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 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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