INGREDIENTS
- 2 chicken breasts
- 1tbsp olive oil
- Salt and pepper
- 1 large bag of mixed leaves
- 1 Lebanese cucumber, in ribbons
- 1 Bosc pear, thinly sliced.
- ¼ cup Almonds, roughly chopped
- ½ cup oil (dressing)
- 2 tbsp balsamic vinegar (dressing)
DIRECTIONS
- Heat a frying pan (preferably with a lid) on a high heat. Add in the oil and chicken breasts. Season the chicken breasts in the pan with salt and pepper. Cook the chicken breasts for 2mins on each side to seal them. Then cover the pan with a lid and cook the chicken breast for 10-15mins, turning occasionally until cooked through. Remove from the pan and set aside to cool for 10mins. Use two forks to shred the chicken breasts.
- In a small bowl or jar pour in the oil and balsamic vinegar. Use a fork to lightly whisk the mixture so that the balsamic vinegar breaks up slightly.
- Place the mixed leaves in a large salad bowl or plate, and then use a vegetable peeler to form thin ribbons on cucumber on top. Layer on the thinly sliced pear, chicken and almonds. Top with the dressing, or serve it on the side.