PEAR SALAD WITH WALNUTS, AVOCADO AND GRILLED CHICKEN
An easy pear salad with walnuts, avocado and grilled chicken. This combo makes for a satisfying meal-sized salad that's perfect for pear season!
Provided by Brittany Mullins
Categories Salad
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 1 salad with 2 T dressing, Calories 587 kcal, Sugar 34 g, Fat 26 g, Carbohydrate 53 g, Fiber 11 g, Protein 41 g
POACHED CHICKEN, PEAR, AND WALNUT SALAD
This Poached Chicken, Pear, and Walnut Salad is a rendition of a Waldorf salad. Its lighter and crisper, featuring bitter escarole leaves, creamy shaved Pecorino Romano, and Bosc pear slices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large pot, add carrot, celery, and garlic and cover with water by two inches. Bring to a boil. Season with salt. Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15 to 18 minutes. Remove and let cool. Slice.
- Whisk vinegar and oil; season with salt and pepper. Drizzle half vinaigrette over chicken slices. Divide escarole, pear, shallot, and walnuts among four plates. Top with chicken and Pecorino.
- Season with salt and pepper. Drizzle with remaining vinaigrette.
Nutrition Facts : Calories 452 g, Cholesterol 90 g, Fat 29 g, Fiber 3 g, Protein 37 g, Sodium 474 g
WINE POACHED CHICKEN, PEAR AND WALNUT SALAD
A salad with wine poached chicken, walnuts, pears and cheese. Dressed simply with red wine vinegar and olive oil this recipe is a keeper!
Provided by Tricia
Categories Hearty Salad
Time 45m
Number Of Ingredients 14
Steps:
- To poach the chicken combine the wine, herbs, and peppercorns in a high-sided frying pan, braiser or saute pan. Make sure the wine will almost cover the chicken breasts so use a pan that is just about large enough to fit them in one layer. Bring the wine mixture to a boil and reduce the heat to simmer. Add the chicken breasts and poach (not boil), turning once, about 15 minutes. Turn off the heat and cover the pan. Allow the chicken to rest in the wine liquid and finish cooking for about 15 more minutes. Remove the chicken, slice or shred as desired and enjoy it warm or refrigerate for later use.
- Combine the red wine vinegar, olive oil and salt and pepper. Whisk until combined. Drizzle half the vinaigrette over the sliced chicken breasts. Divide the escarole leaves, pear, shallot and walnuts among four plates. Top with the chicken and cheese.
- Season with salt and pepper if desired and drizzle lightly with remaining vinaigrette. Serve and enjoy!
Nutrition Facts : Carbohydrate 29 g, Protein 23 g, Fat 27 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 868 mg, Fiber 17 g, Sugar 8 g, Calories 515 kcal, UnsaturatedFat 21 g, ServingSize 1 serving
PEAR CHICKEN SALAD
This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
CHICKEN PEAR SALAD
Rumored to be the "best salad ever", this salad was a HUGE hit at a baby shower I attended. Fortunately the hostess shared the recipe with us! I have modified and simplified the recipe but the delicious flavors and textures remain. Dressing is so yummy too! Add as needed as recipe makes a lot!
Provided by fitnfamished
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1317.2, Fat 102.1, SaturatedFat 12.2, Cholesterol 63.3, Sodium 1632.5, Carbohydrate 86.5, Fiber 10.6, Sugar 70.6, Protein 23.7
PEAR SALAD WITH SPINACH, BLUE CHEESE, AND WALNUTS
Make and share this Pear Salad With Spinach, Blue Cheese, and Walnuts recipe from Food.com.
Provided by PalatablePastime
Categories Pears
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place pear on bed of fresh spinach.
- Mix blue cheese with heavy cream, and fill the center of the pear.
- Sprinkle with roasted walnuts.
Nutrition Facts : Calories 231.8, Fat 13, SaturatedFat 5.5, Cholesterol 26.9, Sodium 148.9, Carbohydrate 28.4, Fiber 6.3, Sugar 16.6, Protein 4.7
PEAR, DATE & WALNUT SALAD WITH CREAMY STILTON DRESSING
Gary Rhodes' perfect starter for a Boxing day lunch, made with lots of leftovers from the day before
Provided by Gary Rhodes
Categories Lunch, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Cut the pear quarters into thin slices and toss in a bowl with the lime juice to help protect their natural colour. Blend the crème fraîche with half the stilton, ginger syrup to taste, and enough water (3-4 tbsp) to give a smooth, thick coating consistency. (Don't add too much water or it may separate.)
- Scatter the pear slices over six serving plates and follow with the walnuts, dates and remaining cheese. Can be prepared to this stage up to an hour ahead.
- Drizzle each salad with a little of the dressing and some walnut oil. Season with a grinding of pepper - you shouldn't need salt, as the cheese is salty. Mix the salad leaves and watercress very lightly with just a bit more dressing - some leaves should be touched by the dressing, some untouched. Gently pile the leaves on top of each salad.
Nutrition Facts : Calories 574 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.05 milligram of sodium
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