• Pat Browne

Shaved Fennel And Pear Salad With Roasted Chicken Breast

Add sparkling water or a little white wine for a festive lunch.

Looking for a way to elevate your roasted chicken? Try it with fennel, pear, crumbled goat cheese and fresh figs. Recipe from Chatelaine kitchens https://www.chatelaine.com/recipe/salads/shaved-fennel-pear-salad-roasted-chicken-breast/


Ingredients

  • 4 skinless, boneless chicken breasts, about 180 g each

  • 1/2 tsp salt

  • 3 tbsp olive oil, divided

  • 1 tbsp cider vinegar

  • 1 tsp grainy mustard

  • 1 tsp honey

  • 1 fennel bulb

  • 2 pears, halved, cored and thinly sliced

  • 4 fresh figs, quartered

  • 1/2 113-g log goat cheese, crumbled

Instructions

  1. Position rack in centre of oven, then preheat to 375F.

  2. Sprinkle chicken with salt. Season with pepper. Heat a medium oven-safe frying pan over medium-high. Add 1 tbsp oil, then chicken. Cook until bottoms are browned, 5 to 7 min. Flip chicken, then transfer pan to oven. Roast until chicken is cooked through, 15 to 20 min. Let stand 5 min before slicing.

  3. Meanwhile, whisk remaining 2 tbsp oil with vinegar, mustard and honey in a large bowl. Season with pepper.

  4. Trim green fronds from fennel and reserve. Remove and discard core, then very thinly slice. Add to bowl along with pears, then toss to coat. Divide among 4 plates, then top each with figs, goat cheese, sliced chicken and fennel fronds.



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