Blue cheese and chicken salad
Miscellaneous / / April 10, 2021
Juicy pear slices and walnuts complement the savory blue cheese salad perfectly. And tart balsamic caramel gives the dish an exquisite taste.
- Recipe author: Yulia Magay
- After preparation, you will receive 2 servings
- Total recipe preparation time: 45 minutes
Ingredients
- Balsamic bite 360 ml
- Dried Provencal herbs 1 tbsp the spoon
- Ground black pepper ½ tsp spoons
- Salt ½ tsp spoons
- Ground dried garlic ¼ tsp spoons
- Chicken fillet 300 g
- Olive oil 1 tbsp the spoon
- Walnuts 55 g
- Blue cheese 60 g
- Large pear 1 piece
- Mix of lettuce leaves 120 g
- Dried cranberries 2 tbsp spoons
Cooking method
Pour balsamic vinegar into a saucepan and bring to a boil. Reduce heat to low and simmer for 35-40 minutes until thickened, stirring occasionally. Cool the finished caramel a little.
In a bowl, combine the Provencal herbs, pepper, salt and garlic.
Beat the chicken fillet slightly so that the pieces are of the same thickness.
Coat the chicken on all sides with the spice mixture and place in a skillet with heated olive oil. Fry the fillets for 2-3 minutes on each side until tender.
Place the chicken on a plate, cool slightly and cut into small pieces.
Coarsely chop the nuts and fry in a dry frying pan for 2-3 minutes.
Crumble the cheese into small pieces. Cut the pear into thin slices.
Combine lettuce with nuts, cheese and pear. Place on a dish.
Place the chicken pieces on top and pour the balsamic vinegar over everything. Sprinkle dried cranberries on the salad if desired.
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