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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.
- Preparation time: 5 minutes
- Cooking time: 8 minutes to 10 minutes
-
Total time:
13 minutes
to 15 minutes
Serves: 2 as a light main meal
Ingredients
- 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
Method
- 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.
- Meanwhile, place all the dressing ingredients in a jar with some seasoning, screw on the lid and shake to combine.
- Remove the pan from the heat, allow to cool slightly then add the dressing to the pan.
- 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.
Notes on ingredients
Before cutting the pears into wedges, cut a section from the middles for a pretty garnish.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2142.208kJ 512.0kcal |
|---|---|
| Fat | 24.9g |
| Saturated Fat | 3.9g |
| Salt | 0.3g |
This recipe was first published in December 2004.
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