Mustard Chicken & Caramelised Pear Salad
with Ciabatta Croutons- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Gluten
- Sulphites
A delicious caramelised pear salad is hearty enough for dinner but light enough for the summer weather. Add sweet mustard chicken and you’ve got yourself the ultimate weeknight meal. You can thank us later!
Ingredients
1 packet
Parmesan cheese
(Contains: Milk;)
1 unit
pear
2 unit
tomato
1 unit
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
chicken breast
1 sachet
sweet mustard spice mix
(May be present: Gluten, Sulphites.)
1 bag
mixed leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
20 g
butter
(Contains: Milk;)
2 tsp
honey
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the pear into 1cm wedges. Cut the tomato into 1cm chunks. In a large bowl, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Set aside
Tear or cut the bake-at-home ciabatta into 1cm cubes. Transfer to the oven tray lined with baking paper and drizzle with olive oil. Season with a pinch of salt and pepper and toss to coat. Bake on the top rack for 5-7 minutes, or until golden. Set aside.
While the croutons are baking, place the chicken breast between two sheets of baking paper and pound with a meat mallet (or rolling pin) until 1cm thick. In a large bowl, combine the salt, plain flour, sweet mustard spice blend and a pinch of pepper. Add the chicken to the bowl and toss to coat in the mixture. Set aside.
In a large frying pan, melt the butter over a high heat. Once melted, add the pear in a single layer and cook, turning occasionally, for 6-8 minutes, or until softened. Reduce the heat to medium, add the honey and cook, stirring, for 2 minutes, or until golden. Transfer the pear and the pan juices to the bowl with the dressing and set aside to cool slightly.
Wash out the pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken breast and cook for 3-4 minutes on each side, or until golden and cooked through. TIP: The chicken is cooked when it is no longer pink in the middle. Transfer the chicken to a plate to rest. Add the mixed salad leaves and croutons to the bowl with the dressing and gently toss to combine.
Slice the sweet mustard chicken. Divide the caramelised pear salad between bowls and top with the chicken. Sprinkle with the shaved Parmesan cheese. TIP: For the low-calorie option, serve without the shaved Parmesan cheese.
