Warm chicken salad
Prep Time: 20 minutes
Those crisp chilly spring days where you need something light yet warm and wholesome, warm chicken in a salad is my go-to comfort.
- Halve the chicken breast and smear with 2 tablespoons of Dijon mustard, grill in a hot grill with 1 tablespoon of the olive oil and cook until well done throughout (not pink), remove and place aside on a plate.
- Peel the pears and cut in quarters and grill in the same pan.
- Separate the chicory leaves and layer alternatively with the rocket, mint and top with the chicken and pears in a shallow bowl.
- Combine the remaining oil, mustard and white balsamic condiment into a vinaigrette and pour over the salad.
You can use any herb or salad base for this recipe.