Chicken Salad with Pecorino
- 125 g Emborg Italian Pecorino
- 25 g Emborg Butter
- 400 g Chicken Breast
- 400 g Rocket
- 75 g Pine Nuts
- 2 Pears
- 75 g Dried Cranberries
- 2-3 tbsp Balsamico Glaze
- 4 Slices Bread
Try this delicious salad with Italian Pecorino and chicken. A great dish for lunch!
Fry the chicken breast in a grill pan for approx. 4 minutes on each side.
Cut it into thin slices. Cut the pears into wedges and mix with the rocket, cranberries, Italian Pecorino and chicken breast.
Lastly, drizzle with Balsamico glaze and serve with bread fried in butter.
Enjoy your homecooked meal!