Salty prosciutto, blue cheese and rocket add bite to this salad starring seasonal pears.


  • 2 large single chicken breast fillets
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 Packham pears, quartered, cored
  • 1 bunch rocket, ends trimmed
  • 45g (1/3 cup) walnuts
  • 8 slices prosciutto
  • 1 x 90g pkt King Island Dairy Roaring Forties Blue, crumbled


  1. Heat a large frying pan over medium heat. Add the chicken and cook for 10 minutes each side or until golden and cooked through.
  2. Meanwhile, combine the vinegar and oil in a small jug. Taste and season with salt and pepper.
  3. Thinly slice the pears. Thinly slice the chicken across the grain.
  4. Place the pear, chicken, rocket, walnuts and half the dressing in a large bowl. Toss to combine.
  5. Divide the rocket mixture and prosciutto among serving plates. Sprinkle with the blue cheese and drizzle over the remaining dressing to serve.