Serves 2 Cooking time 10 minutes

Chicken, Pear and Pecan Salad

  • 100g Bernard Matthews Chicken Breast Slices
  • Bag of mixed lettuce leaves
  • 1 Williams pear, cut into wedges
  • Lemon juice
  • 28g pecans, chopped
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Salt and pepper
  1. Arrange lettuce and chicken breast slices on plate.
  2. Dip the pear wedges in lemon juice to prevent browning.
  3. Sprinkle with chopped pecans.
  4. Mix together olive oil, balsamic vinegar and salt and pepper.
  5. Drizzle over salad and serve.
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