Chicken salad with Pecorino

Chicken salad with Pecorino

Serves 4 Serves 4
Ready in 20 min Ready in 20 min

Ingredients

  • 400 g chicken breast
  • 400 g rocket
  • 75 g pine nuts
  • 2 pears
  • 75 g dried cranberries
  • 125 g Emborg Italian Pecorino
  • 2-3 tbsp Balsamico glaze
  • 25 g Emborg Butter
  • 4 slices bread

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, drizzle with Balsamico glaze.

Serve with bread fried in butter.