CURRIED PEAR, PISTACHIO AND GRILLED CHICKEN SALAD
Makes 4 servings.
SALAD
6 cups mixed, washed and torn salad greens or spinach
3 large ripe Bartlett Pears, cored and sliced
1/2 cup golden raisins
1/2 cup shelled pistachio nuts
1/2 cup diced red bell pepper
1/2 small red onion, sliced
4 (4-oz) boneless, skinless grilled chicken breast fillets, chilled
CURRY-CHILE VINAIGRETTE
1/2 cup olive oil
1/4 cup white wine vinegar
1 tbsp sugar
1/2 tsp soy sauce
1 1/2 tsp curry powder
1 tsp dry mustard
1/4 tsp pepper
2 serrano chiles, stemmed, seeded and minced
Combine all dressing ingredients in a small bowl; whisk to blend.
Cover and refrigerate until ready to use.
To assemble salad, toss half of the dressing with the salad greens.
Divide evenly among 4 salad plates or bowls.
Top with pears, raisins, nuts, bell pepper and onion.
Slice each chicken breast into strips and lay over salad
Drizzle with remaining dressing.
Nutrients per serving (one cake): 616 Calories, 8g Protein, 28g Fat, 82g Carbohydrates, 3g Fiber, 136mg Cholesterol, 264mg Sodium
California Pear Advisory Board - www.calpear.com/
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