Grilled chicken, pear and goats cheese salad matched with Villa Maria Private Bin Pinot Gris 2014

Ingredients - Serves two

  • 2 Chicken breasts
  • 1 Pear, finely sliced
  • ½ cup Walnuts, toasted
  • 1 stick Celery and leaves, fine sliced
  • ½ cup Red grapes
  • 2 tsp. goats cheese, crumbled
  • Baby gem lettuce leaves
  • Sea salt

Classic vinaigrette:

  • 25ml Chardonnay vinegar
  • 100ml extra virgin olive oil
  • sea salt

Master tip:

If the dressing is seasoned nicely then you shouldn't need extra salt once you have dressed the salad. I like to serve on a flat style plate as it helps with presentation.  

  1.  Season the chicken breast with sea salt then grill until cooked through, should take 10-12 minutes. Rest on the side.
  2. For the vinaigrette combine the EVOO and vinegar in a bottle and shake well, season with sea salt.
  3. In a large bowl combine lettuce leaves, celery, walnuts, pear, and red grapes. Mix lightly and the dress with classic vinaigrette then lay out nicely on a plate.
  4. Slice the chicken and arrange around then sprinkle with goats cheese.


Josh Emett Master Match Horizontal Rule