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A pear with chicken fillet salad


  • 800 g chicken fillet
  • 1 pear
  • 150-200 g cheese
  • 1 bell pepper small
  • 1/4 glass peeled pumpkin or sunflower seeds

salt, a mix of peppers, parsley

  • 1 tbsp vegetable oil
  • 1/2 tbsp wine vinegar
  • 2 tbsp mustard with seeds


  • Wash the chicken fillet, dry thoroughly with paper towels, rub salt and mix of peppers all over it.
  • Quickly fry the fillet with oil on a high heat. Lower the heat, cover the pan with a lid and cook the fillet until it is ready.
  • Fry the pumpkin seeds until you see them turn into the golden colour using a dry pan, which has a thick bottom, for 1-2 minutes.
  • Chop both the pear and the fried chicken fillet. Cheese and the bell pepper should be cut into small cubes.
  • Prepare the sauce. Combine all the ingredients in a densely closed jar, mix and shake for a while.
  • On the serving plate you need to place some pieces of pear and chicken fillet, then cheese and bell pepper as well. Add the dressing and sprinkle some seeds. Serve with adored parsley.