Pear & chicken salad

 

Contains Low carb , Low kilojoule , Lower gi , peanuts and tree nuts.

INGREDIENTS

• 500g chicken tenderloins, trimmed of excess fat
• 1 teaspoon olive oil
• Salt & freshly ground pepper
• 1 butter lettuce, leaves separated, washed, dried
• 4 celery sticks, diagonally sliced thinly
• 3 beuree bosc pears, core removed, cut into thin wedges
• 1 avocado, halved, stone removed, peeled, sliced
• 1/2 cup (125g) Praise creamy dijonnaise
• 1 tablespoon honey

METHOD

1. Heat a chargrill pan on medium-high heat. Brush the chicken with the oil and season well with salt and pepper. Cook for 2-3 minutes each side or until cooked through. Set aside to cool. Diagonally slice each tenderloin in half.
2. Divide the chicken, lettuce, celery, pears and avocado among serving bowls.
3. Whisk the dijonnaise, honey and 1 tablespoon boiling water together. Drizzle the dressing over the salad and serve.

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