In the crazy rhythm of our lives there should always bethere should be a place for small pleasures. Such as an evening by candlelight with a loved one. For example, in Paris on the Seine embankment: under a galaxy of bright lights of tenderness, unforgettable melodies of the barrel organ and a wonderful palette of tastes of French cuisine. But, unfortunately, we do not always have such an opportunity. And here our love for cooking will help us. Please your loved one with the most delicious French chicken salad with pear, serve with red dry wine, giving yourself a piece of happiness. There are many recipes for chicken and pear salad, but we will allow ourselves to recommend the best ones to you. Here are several recipes that will not only decorate the table, but also give you the opportunity to feel the aroma of exquisite France.

Salad with chicken, pear

To prepare 4 servings of this recipe we will need:

• ripe aromatic pears - 3 pcs.
• red capsicum - 1 pc.
• green capsicum - 1 pc.
• ripe grapefruit - 1 pc.
• kernels of hazelnut - 50 g

For the sauce:

• apple cider vinegar - 1 tbsp.
• vegetable oil - 1 tbsp.
• coriander seeds - 1 pinch
• leaves of green salad -4 pcs. (for decoration);
• dry white wine - 800 g
• pepper black ground and salt to taste

Peel the pears, cut into 8 pieces, cut outPlaces where flowers, stalks and cores are attached. Bring the wine to a boil, add the pear slices, cover and simmer for 8 minutes, then cool. Fry the pepper pod over a gas burner or on an electric stove until the skin starts to bubble. Then wrap it in a damp kitchen towel for 5 minutes, after which you can easily remove the skin. Cut the cooled pepper pods in half, remove the core, and cut the pulp into thin strips. Peel the grapefruit, remove the white layer, separate the fruit into slices and remove the transparent films. Fry the hazelnuts until golden brown in a frying pan without adding fat. Rinse the lettuce leaves and shake off the water. Line a salad bowl with leaves, add pear slices, sweet pepper, grapefruit and nuts. Mix the wine from the pears with apple cider vinegar and vegetable oil, season to taste with salt, pepper and coriander, pour the sauce over the salad. Serve the salad with piquant puff pastry.

Salad "Leon"

The Leon salad has wonderful taste qualities. To prepare it we will need:

• Chicken fillet (boiled) - 250 g
• Corn (canned) - 100 g
• Pear (hard, large) - 1 pc.
• Pineapple (canned) - 150 g
• Rice (long, boiled) - 150 g
• Vegetable oil - 30 g

Sauce:

• Mayonnaise - 200 g
• Parsley — 50 g
• Basil leaves - 50 g
• Pepper black ground and salt to taste

Let's start preparing the chicken meat.Remove any remaining fat, cut into large pieces, dividing the chicken fillet halves into 3 parts and boil in salted soda for 15-20 minutes. Cool and cut into small cubes. Before cooking, rinse the rice 5-7 times under cold water (rice washed this way will not stick together.) After that, put the rice in a saucepan and pour in a small amount of boiling water, adding vegetable oil, put on low heat. When the rice becomes soft, drain the water and cool it. Cut the pineapple into small cubes, put it in a salad bowl and add sweet young canned corn to it. To avoid changing the taste, we recommend that you strictly maintain the proportions of corn and pineapple, so that the salad does not turn out too sweet. Cut the pear into small cubes. To prepare the sauce, mix ground black pepper, salt, finely chopped parsley and basil leaves. Mix all the ingredients and season with the sauce. Let the salad sit for 10 minutes and serve with white or red dry wine.

Salad "Old Castle"

One of the great examples of combining the incompatible is the Old Castle salad. The salad is very filling, so it can be served as a separate dish. To prepare this masterpiece, we will need:

• smoked chicken meat (ham or fillet) - 300 g
• hard cheese - 150 g
• eggs boiled chicken - 3 pcs.
• large juicy pear - 1 pc.
• onion (medium) - 2 pcs.
• fresh champignon mushrooms - 150 g

Sauce:

• Salt and ground black pepper to taste
• mayonnaise - 200 g
• parsley greens -100 g

Wash the mushrooms thoroughly and cut into small pieces.cubes and sauté with onions (if desired, the onions can be replaced with green young onions). Boil the eggs, peel and cut into small cubes. The smoked chicken breast or ham and hard cheese should also be cut into small cubes. Cut the pear into small cubes. To prepare the sauce, mix ground black pepper, salt and finely chopped parsley. Mix all the ingredients and season the salad. Serve with dry red wine.

Mersey salad

This salad will surprise everyone with its pleasant taste. Since sauces are the basis of French cuisine, the sauce for this salad must be prepared specially. To prepare the salad we need:

• chicken breast without skin and bones - 4 pcs.
• leaf salad - 4 leaves
• brie cheese - 100 g
• pear average - 2 pcs.
• pecans - 50 g

Sauce:

• apple juice with pulp - 50 g
• olive oil - 50 g
• apple cider vinegar - 4 tbsp.
• mustard - 2 tsp.
• salt and black ground pepper for 5 grams

Let's start with preparing the chicken meat.The chicken fillet must be baked on the grill or in the oven in the grill mode. We advise you to pre-cut the fillet into steaks, beat and soak in milk or a weak vinegar solution (20 g of apple cider vinegar per 400 g of water) for 10-15 minutes. This simple technique will make the meat soft. After cooking, cut the chicken fillet into large slices. Cut the pear into small cubes. Cut the cheese into cubes as well. To prepare the sauce, mix apple juice, vinegar, olive oil, mustard, salt and ground black pepper, beat in a mixer or with a blender - the sauce is ready. The main thing is to serve the "Merci" salad beautifully! To do this, put a lettuce leaf on each portioned plate, put sliced ​​​​Brie cheese and pecans on it, put the sliced ​​​​chicken fillet on top and season with sauce. Serve the salad warm with dry white wine and garlic croutons.

Salad "Vi-za-vi"

And finally, the signature salad from Burgundy is the Vi-za-vi salad. To prepare it, you will need:

• chicken fillet - 400 g
• pears (sweet and sour) - 2 pcs.
• Chinese cabbage - 200 g
• red pepper - 200 g

Sauce:

• chicken liver - 150 g
• butter - 20 g
• sour cream - 150 g
• mustard - 2 tsp.
• red pepper to taste
• black pepper to taste
• salt to taste
• vegetable oil - 20 ml
• lemon juice - 30 ml

Cut the chicken breast into slices 3-4 thickcentimeters and soak in milk for 15 minutes. Then drain the milk and fry in vegetable or olive oil. Wash the pear, remove the places where the flowers, stalks, and core are attached, and cut into slices the same as the chicken breast is cut. Wash the pepper, remove the stalks, core, and cut into slices or large strips of 5 centimeters. Bake the pepper and pears in the oven in grill mode or on the grill. Fry the chicken liver in butter for 4-5 minutes, and mix it with the released juice in a blender, adding sour cream, lemon juice, mustard, salt, ground black pepper, and red pepper. Mix all the ingredients of the sauce to get a delicate creamy sauce. Wash the leaves of Chinese cabbage, tear them with your hands and put them on portioned plates. Place fried chicken breast slices, baked slices of capsicum and pear on the leaves and pour the prepared sauce over them. The salad can be served either chilled or warm. Enjoy your meal! We recommend reading:

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