From Anne's Food Cooked chicken (about 1/2 small chicken)
1/2 red bell pepper
1/2 yellow bell pepper
1/2 small red onion
75 g sugar snap peas
2 carrots
50 ml parmesan, coarsely grated
1 pear
1/2 lemon
1 tbsp olive oil
1 tbsp honey
flaky sea salt
Divide the chicken into bite-sized pieces, and clean off any skin and bones. Cut the peppers into strips, thinly slice the onion and clean the peas. Peel and cut the carrots into thin slices, about 1 mm thick.
For the dressing, peel and cut the pear into small dice. Mix with the juice from the lemon, olive oil, honey and a pinch of salt. Set aside.
Bring a pot of salted water to the boil. Cook the carrots for 3-4 minutes, and the peas for 2. Drain, and plunge into cool water to immediately stop the cooking. Drain and mix with all the other ingredients for the salad except for the cheese. Toss with the dressing, and top with the parmesan. |