2 ripe pears
340g mini chicken breast fillets
2 tablespoon extra virgin olive oil
For the dressing:
4 tablespoons Waitrose Vintage English Perry
1 teaspoon white wine vinegar
2 tablespoons extra virgin olive oil
10g roughly chopped fresh tarragon
Pinch of caster sugar
Cook the chicken.
Heat the oil and fry the chicken fillets for 6 – 8 minutes turning once while frying.
Cook the pears.
Peel the pears, core them and cut them into wedges. Add the wedges to the pan with the chicken fillets and cook for a further 3 – 4 minutes. The pears should be golden and the chicken should be cooked through.
Make the dressing.
Place all the dressing ingredients into a shaker with some seasoning and shake the ingredients together until they are well combined.
Remove the pan with the chicken and the pears from the stove and allow it to cool slightly. Once slightly cooled pour over the dressing. Arrange the salad on 2 plates and spoon over the chicken and pears. Pour the warm dressing over the top and serve immediately.