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Recipe

Warm chicken, pear and chickpea salad

May 30, 2012 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon orange juice
Warm chicken, pear and chickpea salad
  • 1 onion, chopped
  • 350 gram chicken thigh fillets, trimmed, sliced
  • 250 gram punnet cherry tomatoes, halved
  • 1 red capsicum, seeded, sliced
  • 1 pear, cured, sliced
  • 1/2 cup burghul (cracked wheat)
  • 3/4 cup just-boiled water
  • 400 gram can chickpeas, drained, rinsed (optional)
  • 100 gram baby rocket or spinach leaves
  • crusty bread, to serve

Method

Warm chicken, pear and chickpea salad
  • 1
    Heat a large frying pan on medium. Spray with olive oil.
  • 2
    Saute onion for 2-3 minutes, until tender. Add chicken. Cook, stirring, for 4-5 minutes, until cooked through.
  • 3
    Stir in tomatoes, capsicum and pear. Saute for 1-2 minutes, until softened. Remove from heat and cool slightly.
  • 4
    Meanwhile, place burghul in a small bowl. Cover with water. Set aside for about 5 minutes, until all water is absorbed. Fluff with a fork, to separate grains.
  • 5
    Add chicken mixture, chickpeas and rocket to burghul with dressing. Toss to combine. Serve warm, with crusty bread.
Dressing
  • 6
    In a jug, whisk together all ingredients. Season to taste.

Notes

If preferred, use a warm barbecued chicken with the skin removed and omit the cooking process.

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