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Chicken, caramelised pear and cubed Gruyère AOP salad

Printable version PDF file

Serves 4

Main course

30 min

10 min


● 200g mesclun salad
● 2 chicken breasts, chopped into small pieces
● 2 pears, unpeeled and cut into thin wedges
● 200g Gruyère AOP cut into small cubes
● Sugar, water
● Salt and pepper


Sauté the chicken in a frying pan and put to one side.

Using the same pan, make a caramel with the sugar and water and gently brown the pear pieces.

Arrange the grilled chicken and pears around the prepared salad.

Scatter the cubed Gruyère AOP on top.


Tip: The pear can be replaced by other seasonal fruit.