Sour Cherry Double Chicken and Pear Waldorf Style Salad
with Spiced Potatoes, Walnuts and Caramelised Onion Dressing
- Egg
- Mustard
- Nuts
- Walnuts
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Almonds
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Nuts
- Pecan Nuts
- Pistachio nuts
Add a fresh flavour to your plates with pears. Crunchy, tart and delicious, pears are a late summer-autumn fruit that's as easily eaten as a snack as it can be transformed by roasting, poaching or caramelising. Naturally high in fibre, this powerhouse fruit is worth celebrating.
Ingredients
450 grams
Potatoes
2 unit(s)
Pear
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
4 unit(s)
British Chicken Breasts
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 unit(s)
Lemon
32 grams
Mayonnaise
(Contains: Egg, Mustard)
35 grams
Caramelised Onion Paste
30 grams
Sour Cherry Compote
20 grams
Walnuts
(Contains: Nuts, Walnuts May be present: Almonds, Brazil nuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts)
Not included in your delivery
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the potatoes into 2cm chunks (no need to peel).
c) Pop the potatoes into a microwave-safe bowl and add a splash of cold water. Cover the bowl tightly with cling film, then microwave on high until tender, 5 mins. Once cooked, drain away any excess water from the bowl and allow to steam dry, 1 min. TIP: Alternatively, if you don't have a microwave, you can bake the chips without microwaving for 25-30 mins. Turn halfway through.
d) Meanwhile, halve the pear lengthways (no need to peel). Remove the core and slice each half into quarters.
a) Pop the potatoes onto one side a large baking tray. Drizzle with a generous amount of oil and season with salt and pepper.
b) Sprinkle over three quarters of the Mediterranean style seasoning, then toss to coat. Spread out in a single layer.
c) Add the pear to the other side of the baking tray and drizzle with oil. TIP: Use two baking trays if necessary.
d) When the oven is hot, bake on the middle shelf until golden, 16-18 mins. Turn halfway through.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
b) Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
a) Once browned, lay the chicken onto a baking tray, drizzle with oil and sprinkle over the remaining Mediterranean style seasoning.
b) Roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
a) Meanwhile, trim the baby gem, quarter, then separate the leaves. Cut the lemon into wedges.
b) In a large bowl, combine a good squeeze of lemon juice with the mayo, caramelised onion paste, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
c) When everything's ready, add the roasted pear and baby gem to the bowl of dressing and toss together.
d) Slice the chicken widthways into 1cm thick slices.
a) Share the chicken, spiced potatoes and pear salad between your serving bowls.
b) Drizzle the sour cherry compote over the chicken and scatter the walnuts over the salad to finish.
