Chicken and Pear Revisited
The other week I wrote about using seasonal pears in different ways, including a chicken and pear sandwich.
Well, I also have found a recipe for a chicken and pear salad, with slightly different flavors at play.
If you want to use fresh pears here, you’ll need to make a simple syrup of equal parts sugar and water boiled together for 5 minutes. An interesting twist might be using fresh pears in combination with maple syrup.
Chicken and Pear Salad
Makes 4 servings
This colorful dish combines the summer flavor of citrus, with the fall taste of pear to create a colorful dish perfect for lunch or a light dinner. Substitute extra virgin olive oil for salad oil in this recipe.
INGREDIENTS
1 can (16 oz.) pear halves in light syrup
2/3 cup salad oil
1/3 cup Holland House White Wine Vinegar
1/4 tsp. sugar
Dash salt
Mixed greens
1 orange, peeled and cut in sections
1/2 cup julienned carrots
2 tsp. olive oil
4 boneless, skinless chicken breast halves
1 tsp. tarragon, crushed
Salt and pepper to taste
1. Drain pears reserving 1/4 cup syrup in small bowl. Stir in salad oil, vinegar, sugar and salt. Arrange pears, greens, oranges and carrots on 4 plates.
2. Heat olive oil in skillet. Season chicken with tarragon, salt and pepper. Cook 4 to 5 minutes per side. Slice and place on salads. Drizzle with dressing.
Nutrition information (Per serving): 570 calories, 28g protein, 22g carb, 41g fat (6g sat. fat), 75mg chol, 90mg sodium, 5g fiber
Recipe and photo courtesy of Nakano Seasoned Rice Vinegar and Holland House Vinegar.
