Chicken And Pear Salad Food

CHICKEN AND PEAR SALAD

Steps:

• Divide salad greens among four plates. Top with chicken, red pepper and pears. Sprinkle with pepper; serve with salad dressing.

PEAR CHICKEN SALAD

Steps:

• On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

SPINACH, PEAR AND CHICKEN SALAD

Steps:

• Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice.
• Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds to plump the cranberries. Let cool.
• Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine. Divide among bowls and top with the remaining cheese.

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

CHICKEN PEAR SALAD

Steps:

• Tear or cut up lettuce. Cut apple and pears into bite size chunks. May use just apples or pears if desired. Add crumbled feta cheese and dried cranberries (or craisins). You can toast walnuts or use candied walnuts if you'd like. May substitute pecans or pinenuts. Shred chicken breasts and add to salad. Can also use rotisserie chicken or baked chicken.
• For dressing combine sugar, poppy seeds, raspberry vinegar, mustard, salt, oil & onion in a food processor or blender. Refrigerate. May want to cut dressing ingredients in 1/2 as you will have a lot of dressing. Stays good in fridge for about 4 days.

CHICKEN, GORGONZOLA, & PEAR SALAD

Steps:

• In a bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to taste.
• Add chicken, walnuts, and Gorgonzola cheese and toss lightly.
• Place greens on individual salad plates.
• Arrange sliced pears in fan shape along one side on top of greens.
• With slotted spoon, divide the chicken mixture equally among plates.
• Drizzle any dressing remaining in bowl over pears and greens.

CHICKEN, PEAR AND BLUE CHEESE SALAD

Steps:

• In a large salad bowl combine the greens, chicken and salad dressing.
• Toss gently to coat.
• Divide among 4 chilled, individual plates.
• Arrange pear slices on top of salad.
• Sprinkle with fresh ground black pepper.

CHICKEN WITH PEAR AND BLUE CHEESE SALAD

Steps:

• In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard.
• Salt and pepper to taste.
• Place the chicken breasts in this mixture, coating well.
• Chill for 4 hours.
• Drain the chicken, reserving the marinade.
• Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side.
• Transfer the chicken to a large serving platter.
• Add the marinade to the pan, bring to a boil and sprinkle with the flour.
• Add the chicken stock, apples and walnuts.
• Gently simmer for 5 minutes.
• Return the chicken to the pan with the sauce in it.
• Add the heavy cream and cook for 2 minutes.
• Mix the salad ingredients together and place a small amount on each plate.
• Top each plate with a chicken breast and a spoonful of the sauce.
• Serve immediately.

PEPPERED CHICKEN AND PEAR SALAD

Steps:

• Put the chicken strips into a bowl and sprinkle with the lemon juice and oil. Add the garlic and pepper and mix well. (If time allows, chill and marinate for 30 mins).
• Heat a large wok or non-stick frying pan. Add the chicken with any marinade and stir-fry for about 5-7 mins until the chicken is cooked through.
• Meanwhile make the dressing, place the cream cheese, white wine, mustard and 1tbsp cold water into a small pan and stir over a medium heat. Stir in the chives. Season to taste.
• To serve, arrange the gem leaves, pear slices and scallions into the middle of four serving plates. Top with the hot chicken and drizzle over the warm cheese dressing. Crumble over the crispy bacon and serve straight away.

CHICKEN PEAR SALAD

Steps:

• 1. Chop chicken, celery, onion, pear, and grapes. Toss in a bowl together.
• 2. Mix the mayonaise, dijon mustard, dill, paprika, salt, pepper, and honey together.
• 3. Add mayonaise mixture to chicken mixture. Stir to combine well. Serve in sandwich wraps, or on a Bulky Roll. Top with lettuce and tomato, and cheese if desired.