Chicken salad with gorgonzola, baked pear and walnuts
6 servings
35 minutes
This exquisite salad is a true ode to Italian gastronomy, combining harmonious flavors and textures. Tender chicken fillet, fried to a golden crust, pairs with caramelized pears whose sweetness contrasts with the spiciness of gorgonzola. Crunchy walnuts add a pleasant texture, while fresh mixed greens and green onions refresh the dish. The dressing of white balsamic vinegar and olive oil highlights the complexity of flavors and adds a subtle tanginess. This salad is perfect as a light yet nutritious dish, ideal for an Italian-style dinner. Its elegance makes it an excellent choice for special occasions or culinary experiments at home.
1
Heat 2 tablespoons of olive oil in a pan over medium heat and fry the chicken breasts until cooked and golden brown. Cool and cut into small pieces.
- Olive oil: 2 tablespoons
- Chicken breast fillet: 2 pieces
2
Preheat the oven to 180 degrees. Cut the pears in half and remove the core. Cut the pears into pieces and place them on a baking sheet. Bake in the oven for 15 minutes until soft.
- Pears: 2 pieces
3
Arrange the lettuce leaves on 4 plates. Top with pears, chicken, finely chopped green onions, and crumbled cheese. Sprinkle with nuts.
- Mixed salad leaves: 300 g
- Pears: 2 pieces
- Chicken breast fillet: 2 pieces
- Spring onion: 6 pieces
- Gorgonzola cheese: 120 g
- Caramelised walnuts: 2 glasss
4
In a bowl, mix vinegar, salt, pepper, and olive oil. Whisk lightly and drizzle over the salad. Serve immediately.
- White balsamic vinegar: 0.3 glass
- Salt: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Extra virgin olive oil: 0.3 glass
