Starters, Sides and Canapes Recipes
Marinated Chicken and Pear Salad
Preparation time: 15-20 minutes plus marinating
Cooking time: 0 minutes
Ingredients
- 1 large barbecued chicken
- 200g Angas Park Dried Pears, sliced
Marinade
- 1/2 cup olive oil
- 1/4 cup orange juice
- 2 tablespoons red wine vinegar
- 3 garlic cloves
- 3 whole bay leaves
- 2 tablespoons pine nuts
- 1/4 cup Angas Park Seeded Raisins
- salt and pepper, to taste
- 1/2 teaspoon finely chopped red chilli
Salad
- 1 coral lettuce
- 1 mignonette lettuce
- 1 bunch roquette
- 2 Lebanese cucumbers
- 1 small Spanish onion, thinly sliced
Method
- Cut chicken and separate the breast and legs. Remove bones and cut into wide strips. Place neatly into a flat based, non-metal container.
- Place pear slices over the chicken.
- Combine marinade ingredients in a bowl, whisk well and pour over chicken.
- Cover and refrigerate for 2 hours or more. Turn chicken and pears after 1 hour so top pieces sit in marinade.
- To crisp the lettuce leaves, rinse in a colander under running water, drain well, shake dry in a clean tea towel and place in the refrigerator wrapped in the damp towel.
- Toss together the prepared salad vegetables. Pile onto a suitable platter.
- Arrange chicken strips and pear halves over salad. Spoon over the raisins and pine nuts.
- Remove the bay leaves and whisk the remaining marinade again, adding a little extra oil and vinegar if needed.
- Pour over the salad. Serve immediately.
Serves 8
