Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 3 medium firm under-ripe Packham pears
- 1 avocado (thinly sliced)
- 1/3 cup marinated goat's cheese (plus 2 tbs reserved oil)
- 2teaspoons honey
- 1tablespoons white wine vinegar
- 2teaspoons Dijon mustard
- 60grams baby rocket salad
- 500grams chicken tenderloins
- 1/4 cup smoked almonds (chopped)
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
30.0grams
Fat
26.2grams
Carbs
20.1grams
Sugars
19.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a chargrill pan over medium-high heat. Place chicken in a shallow bowl. Drizzle over 1 tbs oil from cheese and season. Cook for 2-3 minutes on each side or until golden brown and cooked through. Cut in half.
Step 2 of 4
Meanwhile, trim both ends of pears to make a flat surface. Use a vegetable spiraliser to cut into long, thin noodles.
Step 3 of 4
Combine pear, rocket, avocado, chicken and cheese in a salad bowl.
Step 4 of 4
In a small bowl, whisk vinegar, mustard, honey and remaining oil together. Season, drizzle over salad, scatter over almonds and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.