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RECIPESSalad RecipesChicken Salads 2 'D' to 'Z' >  Indonesian Chicken and Pear Salad


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Makes 4 servings.
Time = 20 minutes

• 1-1/2 cup cold cooked chicken breast, cubed
• 3 fresh pears, halved and cored
• 1/4 cup peanuts, coarsely chopped
• 1/2 cup cucumber, thinly sliced
• 3 Tbsp. crystalline ginger, slivered
• 2 Tbsp. green onions, thinly sliced
• lemon juice
• iceburg lettuce cups or leaves

Curry Dressing
Makes about 2/3-cup.

• 1/2 cup low-fat yogurt
• 1/2 tsp. curry powder
• 1/4 tsp. dry mustard)
• 1/4 tsp. ground allspice
• 1/4 tsp. garlic powder

Place chicken in bowl.

Cube 1 pear. Add to chicken along with nuts, cucumber, ginger and onion. Add curry dressing; gently mix.

To make curry dressing, combine yogurt, curry powder, dry mustard, ground allspice and garlic powder; mix well.
Make about 30 minutes before using for flavor to develop. 

Dip pear halves in lemon juice and arrange each half in lettuce cup or lettuce leaves on individual salad plate.

Spoon salad onto pear halves.

Nutritional analysis per serving: Calories 246, Fat 7g, Calories from Fat 27%, Cholesterol 43mg, Fiber 6g, Sodium 67 mg.

The National 5 A Day Program -
by PBH/California Tree Fruit Agreement



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