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Grilled chicken on Bosc Pear and Pecan Salad

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chicken-bosc-peacan-saladServes 4

This is a dish we served every summer at Sam Jakes Inn. Try with a glass of chilled white wine or a lager beer.

4 Free range chicken breasts grilled

200g mixed washed salad leafs (I like frisee, Lollo Rosso and lambs leaf)

2 Bosc pears washed , cored and thinly sliced

50g toasted pecans

1 red onion

1 pint of cherry tomatoes washed and cut in half

125 ml Just Un'dressing

Take a large bowl and add the lettuce, shredded red onion, pears and cherry tomatoes into it. Add the Just Un'dressing and mix well. Divide between 4 plates and top with the chicken breasts (sliced if you like)

Drizzle a little more around the plate and crumble the pecans over the top and garnish with pea shoots.


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