Chicken and pear salad with tarragon dressing

Cooking Salads Chicken and pear salad with tarragon dressing

A fresh green salad with a lively dressing is perfect fare for a hot summer night.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Spray a non-stick frying pan with olive oil spray and place over medium-high heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Set aside for 5 minutes to rest. Thinly slice across the grain.
  2. Meanwhile, combine the watercress, lettuce, pear, sprouts and parsley in a bowl. Whisk together the orange juice, vinegar, oil, tarragon, mustard and honey in a jug. Season with pepper.
  3. Add the chicken to the watercress mixture and pour over the dressing. Gently toss to combine. Divide among serving bowls and serve.

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Olive oil spray
2 single chicken breast fillets
1 bunch watercress, washed, dried, sprigs picked
1 green oakleaf lettuce, washed, dried, leaves torn
1 ripe pear, quartered, cored, thinly sliced
50g onion sprouts
1/2 cup fresh continental parsley leaves
2 tbsp fresh orange juice
1 tbsp white balsamic vinegar
1 tbsp olive oil
1 tbsp chopped fresh tarragon
2 tsp wholegrain mustard
1 tsp honey

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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