Marinated Chicken and Pear Salad Recipe
Ingredients
| Barbecued chicken | 5 Kilogram | |
| 200 g / 7 oz packet dried pears | ||
| Marinade | ||
| 1/2 cup / 120 ml / 4 fl oz olive oil | ||
| 1/2 cup / 120 ml / 4 fl oz orange juice | ||
| Red wine vinegar | 2 Tablespoon | |
| Whole Cloves | 3 | |
| Bay leaves | 3 Small | |
| Pine nuts | 2 Tablespoon | |
| 1/4 cup / 45 g / 1 1/4 oz raisins | ||
| Sweet chilli sauce | 1 Teaspoon | |
| 500 g / 1 lb mixed salad greens, crisped | ||
| 2 Lebanese cucumbers, thinly sliced | ||
| Spanish onion | 1 Small (Salad) | |
Directions
1. Remove the flesh from the chicken. Carve chicken and discard the bones. Place chicken in a flat, non-metal dish and place dried pears on top.
2. Mix marinade ingredients together, pour over chicken and pears and refrigerate for 2 hours.
3. Place salad greens on serving plate, arrange the chicken strips and pear halves on the salad.
4. Whisk the remaining marinade with a little extra oil and spoon over the salad.
2. Mix marinade ingredients together, pour over chicken and pears and refrigerate for 2 hours.
3. Place salad greens on serving plate, arrange the chicken strips and pear halves on the salad.
4. Whisk the remaining marinade with a little extra oil and spoon over the salad.
Chef
