Chicken, Pear & Walnut Brown Rice Salad

Meanwhile, core and thinly slice the pear. Finely slice the red cabbage. Peel and grate the carrot. Roughly chop the walnuts. Set aside.

Heat a dash of olive oil in medium ovenproof frying pan over a medium-high heat. Season the free range chicken breast with salt and pepper, add to the pan and cook for 2 minutes on each side, or until golden brown. Transfer the pan to the oven and cook for a further 10 minutes, or until cooked through. Remove from the oven, transfer to a plate and set aside to rest for 5 minutes. Slice into 1 cm thick pieces. DTIP: If you don’t have an ovenproof frying pan, cook the chicken in a regular frying pan and transfer to a baking dish to finish in the oven.

While the chicken is resting, heat a dash of olive oil in a large frying pan over a high heat. Add the pear and cook for 1-2 minutes on each side until lightly golden. Set aside on a plate. Add the red cabbage, carrot, white wine vinegar and a generous seasoning of salt and pepper to the pan. Cook for 3 minutes, or until the cabbage softens slightly. Remove from the heat. Add the baby spinach leaves, brown rice and walnuts to the pan and season to taste with salt and pepper.

Combine the balsamic vinegar, olive oil and a pinch of salt and pepper in a small bowl or jar with a lid. Stir or shake until well combined. Set aside.

We recommend making extra, sealing in a jar and storing in the fridge for up to 2 weeks to use on your favourite salads.