Chicken Pear Salad with Walnuts and Feta
A warm, golden chicken pear salad with feta, walnuts and balsamic an easy 25-minute dinner that feels like a little seasonal treat.
Equipment
- Large skillet or non-stick frying pan
- Tongs or a spatula
- Sharp knife and chopping board
- Large salad bowl
- Small jar or bowl (for the dressing)
Ingredients
- 600 g raw skinless chicken breast
- 2 teaspoons avocado oil
- 2 –3 ripe pears about 400g, sliced
- 8 cups 240g mixed salad greens
- 80 g feta cheese crumbled
- 24 g walnuts roughly chopped
- 1½ tablespoons olive oil
- 4 tablespoons balsamic vinegar
- Small handful fresh basil torn
- Salt and black pepper to taste
Instructions
- Season the chicken breasts generously with salt and pepper. Heat the avocado oil in a large skillet over medium heat. Cook the chicken for 6–7 minutes per side, until golden brown and cooked through with no pink remaining.
- Remove from the heat and let it rest for 5 minutes before slicing this short pause keeps every slice juicy rather than dry.
- While the chicken rests, slice the pears into bite-sized pieces. In a large bowl, combine the mixed salad greens, sliced pear, crumbled feta, and chopped walnuts.
- Drizzle the olive oil and balsamic vinegar over the salad. Toss gently so the greens stay light and don't bruise, then season with a little extra salt and pepper to taste.
- Slice the rested chicken into strips and arrange it over the top of the salad. Finish with a scatter of torn fresh basil.
- Serve warm, while the chicken still has a little heat to it, or chilled the next day straight from the fridge both ways are genuinely lovely.