Chicken, pear, roast capsicum and walnut salad

Allergen – Contains nuts.
Download Recipe
chicken, pear, capsicum and walnut salad next to two slices of toast
g Best choice GF Gluten free EF Egg free DF Dairy free Main meal

This recipe was developed by chefs at Western District Health Service.

  1. Heat oven to 180°c.
  2. Combine the a of the mustard and a of the orange juice, add the chicken breasts and marinate for 1-1 a hours. Remove from the marinade and roast for 20-25 minutes, or until juices run clear. Remove from the oven and cool.
  3. Roast the pears in the oven for 20-25 minutes or until soft, set aside.
  4. Combine lettuce, roast red capsicum, carrot and pear in a bowl, toss well to mix, add the combined remaining mustard and orange juice, gently toss.
  5. Put the salad on a serving plate, top with slice pieces of the cooked chicken, garnish with the roasted walnuts and the orange segments.