Chicken Paillard and Asian Pear and Cashew Salad

Prep Time 5

Cook Time 15

Total Time 20

Servings 2

For the dressing:
½ teaspoon finely chopped jalapeno
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
2 scallions thinly sliced
2 teaspoons honey
1 teaspoon grated fresh ginger
salt and pepper to taste
For the rest:
1 tablespoon extra virgin olive oil
2 thin boneless chicken breasts (or pound 1 chicken breast to ¼” thickness and slice in half)
salt and pepper to taste
1 medium Asian pear
2 celery stalks very thinly sliced
¼ cup packed cilantro leaves
1/4 cup roasted cashews roughly chopped

Place all of the ingredients for the dressing in a bowl and toss to combine. Set aside.
Season both sides of the chicken breasts with salt and pepper. Place a large skillet over medium heat and add in half of the olive oil. Once oil heats, add in one of the chicken breasts and cook for 2-3 minutes, flip over and cook another 2-3 minutes or until chicken breast is cooked through and no longer pink. Repeat with the remaining olive oil and the other chicken breast.
Once chicken is done, spiralize the pear, using Blade C and place in a bowl with the celery and cilantro. Pour over the dressing and toss to combine.
Assemble the plates. Place a chicken breast in the middle of the plate and then top with pear salad. Top with cashews.

Inspired by http://www.bonappetit.com/recipe/chicken-paillards-asian-pear-salad