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    Hot Chicken and Pear Salad with Perry Dressing

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    Hot Chicken and Pear Salad with Perry Dressing

    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: 8 minutes to 10 minutes
    • Total time: 13 minutes to 15 minutes 15 minutes

    Serves: 2 as a light main meal


    • 2 tbsp extra virgin olive oil
    • 340g pack Waitrose Fresh British Chicken Mini Breast Fillets
    • 2 firm, ripe pears
    • 160g bag Waitrose Nantaise Salad
    • For the dressing
    • 2 tbsp extra virgin olive oil
    • 4 tbsp Waitrose Vintage English Perry
    • 1 tsp white wine vinegar
    • Pinch of caster sugar
    • 10g pack fresh tarragon, roughly chopped


    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 all over 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, allow to cool slightly then add the dressing to the pan.
    4. Arrange the salad between 2 serving plates or on 1 large platter. Spoon the chicken and pears over, then drizzle with the warm dressing and serve immediately, with crusty bread.

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    Notes on ingredients

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


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