Friday, March 11, 2011

Roasted Chicken Salad with Pear and Walnuts




A really easy salad recipe with leftover roasted chicken, pears, toasted walnut halves and rocket leaves gently tossed with a simple white balsamic vinaigrette. Serve it with bread or roasted potatoes.



  • 200 g Leftover roasted chicken thighs
  • 40 g Rocket leaves
  • 1 Pear, washed, cored, cut into thin wedges
  • 1 handful Walnut halves, toasted
  • 30 ml Walnut oil
  • 15 ml Balsamic bianco
  • 1 tsp Wholegrain mustard


  1. Place walnut halves in a single layer in a skillet. With the skillet over medium-high heat, stir the nuts continually for 5 minutes or until they start to turn golden.
  2. Place rocket leaves, pear wedges, toasted walnuts, and chicken in a large bowl. Toss gently to combine. Whisk walnut oil, balsamic bianco and mustard together. Pour the dressing over the salad and toss to combine. Serve salad with bread.



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