Poached chicken salad with maple-baked pears

Cooking Salads Poached chicken salad with maple-baked pears

Beat the stress of planning midweek meals with this easy Poached chicken salad with sweet maple-baked pears.

Lables: Low carb Lower gi Egg free Fish free Gluten free Shellfish free Wheat free
  1. Place chicken in a large saucepan. Cover with chicken stock. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 5 minutes. Remove from heat. Stand for 15 minutes. Remove from saucepan. Cool. Thinly slice.
  2. Meanwhile, preheat oven to 200°C/180°C fan-forced. Place pears on a baking paper-lined tray. Drizzle with maple syrup. Bake for 35 minutes or until pears are caramelised and tender, adding walnuts to tray halfway through cooking time.
  3. Arrange rocket in a large serving dish. Top with onion, pears, walnuts and chicken.
  4. Whisk oil and vinegar together. Drizzle over the salad. Scatter with parmesan and leftover pan juices from the pears. Season with salt and pepper. Serve.

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600g chicken breast fillets
1 litre Massel chicken style liquid stock
3 small packham pears, quartered, cored, stems intact
1/2 cup maple syrup
2/3 cup walnuts
80g baby rocket
1/2 red onion, thinly sliced
1/2 cup extra virgin olive oil
2 tbsp red wine vinegar
50g parmesan, shaved

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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