Chicken, caramelised pear and cubed Gruyère AOP salad

30' 10'

Ingredients for

4

Note

Attention changement nombre de personnes

  • 200 g
    mesclun salad
  • 2 breasts
    chicken, chopped into small pieces
  • 2
    pears, unpeeled and cut into thin wedges
  • 200 g
    Gruyère AOP
  • +
    Sugar
  • +
    water
  • +
    salt and pepper

Preparation

  1. Sauté the chicken in a frying pan and put to one side.
  2. Using the same pan, make a caramel with the sugar and water and gently brown the pear pieces.
  3. Arrange the grilled chicken and pears around the prepared salad.
  4. Scatter the cubed Gruyère AOP on top.
  5. Enjoy!

Delicious to know

The pear can be replaced by other seasonal fruit.

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