Manor Farm chicken and baked pear salad

Method:

1. Place chicken in a large saucepan. Cover with chicken stock. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 5 minutes. Remove from heat. Stand for 15 minutes. Remove from saucepan. Cool. Thinly slice.
2. Meanwhile, preheat oven to 200 degrees Celsius. Place pears on a baking paper-lined tray. Drizzle with maple syrup. Bake for 35 minutes or until pears are caramelised and tender, adding walnuts to tray halfway through cooking time.
3. Arrange rocket in a large serving dish. Top with onion, pears, walnuts and chicken.
4. Whisk oil and vinegar together. Drizzle over the salad. Scatter with parmesan and leftover pan juices from the pears. Season with salt and pepper. Serve.

Total Recipe Time: 31-60 minutes

Ingredients:
600g Manor Farm chicken breast fillets
1 litre chicken stock...
3 small pears, quartered, cored, stems intact
120ml cup maple syrup
70g walnuts
80g baby rocket
1/2 red onion, thinly sliced
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
50g Parmesan, shaved

Preparation / Cooking Steps:

Method:

1. Place chicken in a large saucepan. Cover with chicken stock. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 5 minutes. Remove from heat. Stand for 15 minutes. Remove from saucepan. Cool. Thinly slice.
2. Meanwhile, preheat oven to 200 degrees Celsius. Place pears on a baking paper-lined tray. Drizzle with maple syrup. Bake for 35 minutes or until pears are caramelised and tender, adding walnuts to tray halfway through cooking time.
3. Arrange rocket in a large serving dish. Top with onion, pears, walnuts and chicken.
4. Whisk oil and vinegar together. Drizzle over the salad. Scatter with parmesan and leftover pan juices from the pears. Season with salt and pepper. Serve.

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