Chicken and pear salad
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Packed with flavour, this warm peppered chicken salad, from celebrity chef Lesley Waters, is made with a creamy cheese and mustard chive dressing.
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Serves: 4
Ingredients
To get your bacon really crispy, bake it in the oven.
- 2 large boneless, skinless chicken breasts, cut into thick finger strips
- Juice of ½ lemon
- 1tbsp (15ml) olive oil
- 2 garlic cloves, crushed
- 2 baby gem lettuces, washed
- 2 ripe dessert pears, halved, cored and sliced
- 4 spring onions, chopped
- 4 rashers bacon, grilled until crispy
- 1tsp cracked black pepper
For the dressing
- 140g (5oz) lactose-free soft white cream cheese
- 75ml (5tbsp) white wine
- 1tbsp wholegrain mustard
- 1 small bunch chives, chopped
Method
- Put the chicken strips into a bowl and sprinkle with the lemon juice and oil. Add the garlic and pepper and mix well. (If time allows, chill and marinate for 30 mins).
- Heat a large wok or non-stick frying pan. Add the chicken with any marinade and stir-fry for about 5-7 mins until the chicken is cooked through.
- Meanwhile make the dressing, place the cream cheese, white wine, mustard and 15ml/1tbsp cold water into a small pan and stir over a medium heat. Stir in the chives. Season to taste.
- To serve, arrange the baby gem leaves, pear slices and spring onions into the middle of four serving plates. Top with the hot chicken and drizzle over the warm cheese dressing. Crumble over the crispy bacon and serve straight away.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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