Chicken, caramelised pear and cubed Gruyère AOP salad
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200 gmesclun salad
2 breastschicken, chopped into small pieces
2 pears, unpeeled and cut into thin wedges
200 gGruyère AOP
- +salt and pepper
- 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.