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Warm Peppered Chicken and Pear Salad with Cream Cheese and Mustard Chive Dressing

by Lesley Waters. Posted on 18/04/2009

Cooking time: 40 minutes

User Rating: 5/5

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Ingredients

2 large boneless, skinless chicken breasts cut into thick finger strips
Juice of ½ lemon
15ml/1tbsp olive oil
2 garlic cloves, crushed
1tsp of cracked black pepper

For the dressing:
140g/5oz Lactofree Soft White Cheese
75ml/5tbsp white wine
1tbsp wholegrain mustard
1 small bunch chives, chopped (approx 20g)

For the topping:
2 baby gem lettuces, washed
2 ripe dessert pears, halved, cored and sliced
4 spring onions, chopped
4 rashers lean bacon, grilled until crispy

Method

1. Put the chicken strips into a bowl and sprinkle with the lemon juice and oil. Add the garlic and pepper and mix well. (If time allows, chill and marinate for 30 minutes).
2. Heat a large wok or non-stick frying pan. Add the chicken with any marinade and stir-fry for about 5-7 minutes until the chicken is cooked through.
3. Meanwhile, make the dressing by placing the Lactofree Soft White Cheese, white wine, mustard and 15ml/1tbsp cold water into a small pan and stir over a medium heat. Stir in the chives. Season to taste.
4. To serve, arrange the baby gem leaves, pear slices and spring onions into the middle of four serving plates. Top with the hot chicken and drizzle over the warm cheese dressing. Crumble over the crispy bacon and serve straight away.

Health notes

This interesting and tasty salad contains only 261 Calories and provides one and a half of your 5 a day ‘fruit and veg’ servings. It is also rich in protein. For a lower salt recipe use a reduced salt bacon.

Nutrition Values per serving

Energy (Calories) 261
Protein (g) 26.2
Sugars (g) 7.5
Fat (g) 12.4
Saturates (g) 5
Fibre (g) 2.6
Sodium (g) 0.5

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