Chicken, Pear and Blue Cheese Salad

Method

Make it happen

1. 01

   Wash the vegetables, prepare the fruit and salad leaves, and set out a clean serving bowl; keep raw poultry separate from ready-to-eat ingredients.

2. 02

   Pan-fry chicken until fully cooked; rest for 5 minutes before slicing, and toast walnuts for 3 minutes.

3. 03

   Whisk olive oil, vinegar, honey and mustard; dress leaves and pears, then add chicken and blue cheese.

4. 04

   Check poultry is thoroughly cooked with no pink meat, and if using a food thermometer aim for 75°C in the thickest part. Serve with dressing across four salad plates.