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–+ servings

Grilled Chicken with Walnut and Pear Salad

Couverts4
Preparation 35 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 chicken breast fillets skinned
  • 2 red sweet peppers quartered, de-seeded
  • 2 tbsp. extra-virgin olive oil
  • 4 oz. baby rocket leaves
  • 3 ripe pears unpeeled, cored, sliced into thin wedges
  • 1 cup of roughly chopped walnuts
  • Tbsp. balsamic vinegar
  • 3 tsp. of prepared mustard zero sugar

Instructions

  • Heat a skillet and add olive oil.
  • Season the breasts and cook with the sweet peppers until breasts are browned and clear juice runs free when pricked, and sweet peppers are tender.
  • Peel the skin off the peppers if you wish and slice into strips.
  • Diagonally slice the breasts across the grain.
  • Place rocket, pear slices, walnuts, chicken and sweet peppers into a large bowl and toss to mix.
  • Whisk the balsamic and prepared mustard and pour onto the salad mix, toss to combine the salad.
  • Serve.
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Course; Chicken / Nuts / Salad