Romaine Salad with Pears, Chicken Breast and Blue Cheese
Prep: 20min
|
Servings: 4
|
Cook: 20min
A fresh Romaine salad featuring juicy pears, grilled chicken breast, and tangy blue cheese – a delightful lunch option from Spoonsparrow!
Ingredients
- 4 chicken breast fillets
- 200 g romaine lettuce
- 100 g Roquefort
- 2 pears
- 3 tbsp raspberry vinegar
- 1 tbsp raspberry syrup
- 4 tbsp grape seed oil
- 2 tbsp honey
- Salt
- Pepper (freshly ground)
Instructions
-
1.
Wash and pat dry the chicken breasts, then brush with honey. Season with salt and pepper, bake in a preheated oven at 180°C (350°F) for about 15–20 minutes.
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2.
Wash and trim the romaine lettuce, cutting into bite‑sized pieces.
-
3.
Wash the pears, halve them, remove the core, and slice thinly. Arrange on plates with the lettuce.
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4.
Whisk together raspberry vinegar, raspberry syrup, grape seed oil, salt, and pepper to make a dressing. Slice the cooked chicken diagonally, place over the salad, sprinkle crumbled Roquefort, drizzle with dressing, and serve immediately.
