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–+ servings

Parmesan Chicken and Pear Salad

Lunch
Wild leaves tossed in with dried cranberries, sweet walnuts and pan fried parmesan chicken makes for a flavoursome salad, that is brought to life some more by the sweet balsamic dressing and soft pear slices. This is certainly no ordinary salad and will be sure to impress your taste buds and leave you feeling satisfied!
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Calories581kcal
Carbs33g
Protein46g
Fats30g
For Rest Day
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Performance Benefits

Protein is then used to support growth and repair and is used in almost every biological process in the body.
Health Benefits

Protein is then used to support growth and repair and is used in almost every biological process in the body. It is needed to maintain muscle mass, which is particularly important when in a calorie deficit when fat loss is your goal.
Expert Tips

This salad would be a great option for a rest day when carbohydrate requirements are lower. It packs a punch of both protein and fat which are the most satiating macronutrients.

Equipment

  • Non-stick pan
  • 2 Small mixing bowl
  • Salad bowl

Ingredients

  • 1 tbsp Olive oil
  • 300 g Chicken (chopped)
  • 1 tbsp Cornflour
  • 2 tbsp Parmesan cheese (grated)
  • ½ tsp Smoked paprika
  • ½ tsp Garlic powder
  • ½ tsp Sea salt
  • ½ Pear (thinly sliced)
  • 2 tbsp Walnuts
  • 1 tsp Honey
  • 2 cups Wild leaf Salad (chopped)
  • 1 cup Kale (chopped)
  • 1 Beetroot (chopped)
  • 2 tbsp Cranberries

Dressing

  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Honey
  • ½ tsp Sea salt
2 Servings

Instructions

  • Heat half a tbsp of olive oil on the pan.
  • Fry the pear slices on the pan over a medium heat for 3-4 minutes until soft and lightly browned. Remove from the pan and set aside.
  • Mix the cornflour, parmesan cheese, paprika, garlic powder and sea salt in a bowl. Toss in the chicken pieces and mix them around to coat them.
  • Add the chicken pieces to the pan and fry on a medium heat for approximately 3-4 minutes on each side, until no longer pink and slightly browned. Remove from the pan and set aside.
  • In a small bowl, drizzle a tsp of honey over the walnuts to coat them and add to the pan. Toast the walnuts on a medium heat for 1-2 minutes. Remove from the pan and set aside.
  • Add the kale, wild leaf salad, beetroot and cranberries to a large bowl.
  • Combine the ingredients for the dressing together in a small bowl and before mixing through the salad.
  • Assemble the salad by serving the chicken, pear and walnuts over the salad leaves and sprinkle some parmesan cheese on top!

Nutrition

Serving: 1ServingCalories: 581kcalCarbohydrates: 33gProtein: 46gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gCholesterol: 119mgSodium: 1199mgPotassium: 1049mgFiber: 4gSugar: 24gVitamin A: 303ugVitamin C: 21mgCalcium: 230mgIron: 3mg
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