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Partridge and a Pear-Brie Salad
3/4 cup coarsely chopped walnuts
3 Tbsp. sugar
4 Tbsp. olive oil, divided
1 lb. chicken tenders
1/2 tsp. freshly ground black pepper, or to taste
1 (5 oz.) pkg. spring mix salad greens
1 ripe pear, thinly sliced
2 oz. brie, cut into small chunks
2 Tbsp. white wine or Champagne vinegar
1 Tbsp. fresh lemon juice
1/2 tsp. finely minced garlic
1/4 tsp. salt, or to taste
1/4 tsp. herbes de Provence or dried thyme
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Partridge and a Pear-Brie Salad

Partridge and a Pear-Brie Salad

Partridge and a Pear-Brie Salad
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Line a baking sheet with parchment paper. In a large nonstick skillet, heat walnuts and sugar over medium heat, stirring frequently until sugar melts and nuts are toasted, about 5 minutes. Transfer to baking sheet and spread so nuts don't clump; set aside to cool.
2. Wipe skillet clean with a paper towel. Heat 1 Tbsp. of the oil in skillet over medium-high heat. Add chicken and season with pepper. Saute until thoroughly cooked, about 8 to 12 minutes, turning once. Transfer to a cutting board, let cool a few minutes, then slice into 1/4-inch-thick strips.
3. While chicken cooks, assemble salad. Divide greens equally among 6 salad plates. Top each with pear slices and brie pieces.
4. In a small bowl, whisk together wine or vinegar, lemon juice, garlic, salt, and herbes de Provence or thyme. Add remaining oil and whisk to emulsify. Alternately, combine these ingredients in a jar with a tight-fitting lid and shake well to combine.
5. Divide chicken strips among salads, drizzle with dressing, then top with candied walnuts. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2013