Say cheese with your grilled chicken
One serving may not be enough; this is so delicious!
Season with salt and pepper and add to tray with beetroot (push aside). Roast for about 5 minutes, until crispy.
While croutons are roasting, prepare the rest of the salad. Slice pears in half lengthways and thinly slice, discarding cores; dice cheese 1cm. Place pears, cheese, walnuts and rocket in a large bowl.
Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 2 minutes each side (depending on thickness), until golden and just cooked through. Remove and cover with foil to rest for 2 minutes before slicing.
Add beetroot, croutons and pomegranate vinaigrette to bowl with salad and toss to combine.
To serve, divide salad among bowls or plates and top with sliced chicken.
In a large bowl, whisk together 1 teaspoon Dijon mustard; 2 tablespoons pomegranate molasses; 2 tablespoons white wine; and 1 tablespoon runny honey. Add 6-7 tablespoons olive oil in a thin stream while whisking constantly until all is incorporated. Season to taste with salt and pepper. Will keep in fridge for a week.
Recipes extracted from
Blue cheese buffs will love this flavoursome chicken salad.