Pear And Spinach Salad With Chicken Food

STRAWBERRY, SPINACH, AND PEAR SALAD

Steps:

• Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
• Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

PEAR AND SPINACH SALAD WITH CHICKEN

Steps:

• Combine pears, chicken and dressing in large bowl.
• Add spinach; mix lightly.
• Serve immediately.

CHICKEN, CRANBERRY, AND PEAR SPINACH SALAD RECIPE BY TASTY

Steps:

• Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
• On a cutting board, season the chicken with salt, pepper, and paprika.
• Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.
• In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
• Enjoy!

SPINACH, PEAR AND FETA SALAD

Steps:

• Place the pears in a bowl with the lemon-lime soda. Set aside; this will keep them from turning brown.
• Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts. Drain the pears, and discard the soda. Add pears to the salad, and toss to blend. Serve with raspberry vinaigrette 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.

PEAR SALAD WITH WALNUTS, AVOCADO AND GRILLED CHICKEN

Steps:

• Prepare bacon + chicken: Cook turkey bacon and grill chicken if you haven't already. See notes.
• Make dressing: Prepare dressing by whisking together all ingredients in a small bowl or jar. I like using a jar with a lid for this so you can easily store any leftover dressing in the fridge in that same jar.
• Prep salad: Grab two bowls and add a base of spring mix, pear slices, grilled chicken breast, bacon, goat cheese, dried cranberries, walnuts and avocado.
• Serve: Drizzle salad with desired amount of balsamic dressing and enjoy!

SPINACH SALAD WITH CANDIED PEARS, PECANS AND BRIE

Steps:

• Preheat oven to 350 degrees. Spray baking sheet with vegetable spray.
• To make the candied pecans, rinse the pecans with cold water.
• Drain but do not let dry.
• In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg.
• Dip the pecans in this mixture to coat well.
• Spread them on the prepared baking sheet.
• Bake for 15 minutes.
• Cool and Chop.
• To make the salad, combine the spinach, radicchio, pear and brie in a large bowl.
• To make the dressing, whisk together the orange juice concentrate, olive oil, vinegar, garlic, honey and mustard.
• Pour over the salad and toss to coat.
• Garnish with the candied pecans and chicken/seafood (if using.).

PEAR & CHICKEN SPINACH SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; mix lightly.

SPINACH-PEAR SALAD

Steps:

• Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside.
• Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.

SPINACH SALAD WITH PEAR AND AVOCADO

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• In a blender, process the vinegars, broth, shallots and olive oil until smooth. Pour into a small dish. Stir in the parsley and rosemary. Season the dressing to taste with salt and pepper.
• In a large bowl, toss the spinach and pecans with enough dressing to coat. Divide the salad among 4 plates. Top with sliced pears and sprinkle with cheese.

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.