Mike and I got the idea for this salad from the Domestic Goddess Herself, watching Nigella Feasts one morning on Discovery Travel and Living. I tweaked her recipe a bit, substituting marsala for pear juice because a) I'm pregnant and b) I can't find marsala in Singapore anyway, and adding avacado - because you can't have chicken salad without avacado.
The first time I cooked this I had a friend over during the preparation and tonight she's staying for tea, having specially requested this salad!
Roast Chicken Salad
3 or 4 chicken breasts, skin on
200ml pear juice
olive oil
Mixed lettuce leaves (crunchy ones! But whichever you like, really)
1 avacado, chopped
Handful golden sultanas, soaked in water/a little pear juice
Handful pinenuts, toasted in fry pan for a couple of minutes
Balsamic vinegar
Pre heat oven to 180C
Splash a couple of slugs of olive oil around the bottom of a roasting pan. Place the chicken breasts in the pan, skin side up, and splash a bit more oil over the top. Pour over the pear juice.
Roast chicken for approximately 30 - 40 minutes in the middle of the oven (will depend on your oven and how many chicken breasts you're cooking). Check chicken is cooked all the way through by cutting into the thickest part of the breast. The skin should be looking nice and crispy! Allow to cool for 10-15 minutes before cutting into chunks. Set aside pan with juices from cooking.
Meanwhile, rinse and roughly tear lettuce onto a platter. Add chicken and avacado, sprinkle with soaked sultanas and toasted pinenuts.
Add about a tablespoon of balsamic vinegar to the juices in the bottom of the roasting pan and stir. Pour over salad. Try to get the salad to the table before you start eating ;)
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