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Chicken, caramelised pear and cubed Gruyère AOP salad


Printable version PDF file

Serves 4

Main course

30 min

10 min

Ingredients

● 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

Preparation

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.

Enjoy!

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