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 Salad with Pear, Chicken and Cheese Recipe
I prepared another version of the salad with pears, and decided to share it with you. I think it turned out well, the iceberg salad crunches, it is echoed by crispy bacon, everything goes perfectly with sweet pears, pieces of boiled chicken and beets, nuts take their rightful place. Everything is connected by an original dressing based on olive oil.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. In the beginning, prepare the dressing, in a small container, mix olive oil, mustard, honey, dry red wine (you can replace the juice of red grapes), balsamic, a couple of pinches of salt. Shake the jar well a few times and taste it.
    In the beginning, prepare the dressing, in a small container, mix olive oil, mustard, honey, dry red wine (you can replace the juice of red grapes), balsamic, a couple of pinches of salt. Shake the jar well a few times and taste it.
  2. On the dish, put the large torn iceberg lettuce leaves and arugula leaves, dried tomatoes, sprinkle with a small amount of dressing.
    On the dish, put the large torn iceberg lettuce leaves and arugula leaves, dried tomatoes, sprinkle with a small amount of dressing.
  3. Cut the beetroot into small cubes, and the chicken - randomly.
    Cut the beetroot into small cubes, and the chicken - randomly.
  4. Cut the cheese and pear into small thin plates.
    Cut the cheese and pear into small thin plates.
  5. On top of the previously laid out, we will distribute the cubes of beetroot and chicken.
    On top of the previously laid out, we will distribute the cubes of beetroot and chicken.
  6. Then the plates of pears and cheese, pour the dressing on top, leaving a little for the finish.
    Then the plates of pears and cheese, pour the dressing on top, leaving a little for the finish.
  7. Cut the bacon into pieces 2-3 cm long, fry in a dry pan over medium heat until browned, remove from the pan.
    Cut the bacon into pieces 2-3 cm long, fry in a dry pan over medium heat until browned, remove from the pan.
  8. In the same pan, after the bacon (fat is not removed), fry pine nuts. Dry on a paper towel.
    In the same pan, after the bacon (fat is not removed), fry pine nuts. Dry on a paper towel.
  9. Top the salad with nuts and bacon, pour the dressing. I advise you not to use the entire dressing, but to serve the leftovers separately, so that those who wish can add to their taste.
    Top the salad with nuts and bacon, pour the dressing. I advise you not to use the entire dressing, but to serve the leftovers separately, so that those who wish can add to their taste.
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