Chicken, Walnut and Roquefort Salad
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Ingredients
- 2 boneless skinless chicken breasts
- 150 g mixed salad leaves
- 100 g roquefort cheese
- 60 g walnut halves
- 2 pears
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 462 kcal
- Protein
- 27.2 g
- Carbohydrate
- 12.2 g
- of which sugars
- 9.6 g
- Fat
- 33.1 g
- of which saturates
- 8.1 g
- Fibre
- 4.3 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken breasts and fry in a little oil for 6-7 minutes on each side until cooked through with no pink remaining, then rest for 5 minutes and slice.
- 2
Whisk the red wine vinegar and olive oil together with a little seasoning to make a dressing.
- 3
Toss the salad leaves and pear slices with most of the dressing and divide between plates.
- 4
Top with the sliced chicken, crumbled roquefort and walnut halves.
- 5
Drizzle with the remaining dressing to serve.
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