Say cheese with your grilled chicken

One serv­ing may not be enough; this is so de­li­cious!

Matamata Chronicle - - Cyclone Cook -

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.

Pome­gran­ate vinai­grette

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.

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