Time
30 Minutes
Difficulty
Ingredients
For 4 people 
- 1 green pear, thinly sliced with core removed
- 1 pinch(es) Salt and pepper to taste
- 4 tablespoon(s) olive oil
- 1 Lemon's juice
- 4 skinless chicken breasts
- 0.25 cup(s) pine nuts
- 125 grams punnet Flowerdale Farm Alfalfa and Radish Sprouts punnet Flowerdale Farm Alfalfa and Radish Sprouts
- 200 grams Flowerdale Farm Rocket Salad
Featured Chef's Recipe
Method
- Pre-heat oven to 180 degrees C. Rub chicken breasts with ½ the olive oil and generous amounts of salt and pepper.
- Bake chicken in a greased oven dish for 20 minutes, turning half way through the cooking. The chicken is cooked when juices run clear after a skewer is inserted into the thickest part of the breast.
- Once cooked, allow the chicken to sit and cool for 10 minutes on a wire rack, before slicing into 1 cm thick strips. Meanwhile, fry pine nuts in a dry fry pan for a few minutes, tossing continuously until lightly golden.
- Set aside to cool. In a small bowl, whisk together the lemon juice and the remaining olive oil. Toss the dressing through the rocket leaves until lightly coated. Then add the pear, alfalfa, pine nuts and chicken and combine gently.
- Season with salt and pepper, serve salad amongst 4 serving plates and enjoy!
