Chicken, Pear & Parmesan Salad

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Servings 1


  • 1 teaspoon extra-virgin olive oil
  • 150 g chicken breast sliced
  • 1 cup rocket leaves
  • 1 baby beetroot precooked and sliced
  • 1/2 pear sliced
  • 1.5 tablespoon parmesan cheese shaved
  • 1.5 tablespoon walnuts roughly chopped
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon extra-virgin olive oil
  • salt & pepper to taste


  • Heat the olive oil in a frying pan and add the chicken breast. Cook for 8-10 minutes, until golden and cooked through.
  • Add the rocket, baby beetroot, pear, parmesan cheese and walnuts to a bowl.
  • Once cooked, add the chicken and toss to combine.
  • Drizzle over the balsamic vinegar and olive oil. Season with salt and pepper to serve.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.