Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Hot Chicken and Pear Salad (for 8)

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Hot Chicken and Pear Salad (for 8)

    Hot pan-fried pears and chicken fillets are dressed with English perry - a cider-like drink made from pears - to make a main meal salad.

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 8


    • 2 x 340g pack Waitrose Chicken Mini Breast Fillets
    • 4 firm, ripe pears
    • 2 tsp white wine vinegar
    • 2 x 160g bag Waitrose Nantaise Salad
    • For the dressing
    • 4 tbsp extra virgin olive oil
    • ¾ tsp of caster sugar
    • 15g of chopped tarragon
    • 8 tbsp of Waitrose Vintage English Perry


    1. Heat the oil in a heavy based frying pan over a high heat. Fry the fillets for 6-8 minutes, turning once. Peel and core the pears and cut into wedges. Add the pear to the chicken and cook for a further 3-4 minutes or until the pears are golden and the fillets are thoroughly cooked, there is no pink meat and the juices run clear.
    2. Meanwhile, place all the dressing ingredients in a jar with some seasoning, screw on the lid and shake to combine.
    3. Remove the pan from the heat and cool slightly then add the dressing to the pan.
    4. Arrange the salad between the plates. Spoon the chicken and pears over, then drizzle with the warm dressing and serve immediately.

    Your recipe note

    Edit your recipe note

    Notes on ingredients

    Before cutting the pears into wedges, cut a section from the middles for a pretty garnish.


    Average user rating

    3 stars