This is a slight variation from the Chicken, Pear and Candied Walnuts Salad. Combine both ideas if you want one large salad, or try both separately to see which one you like the best. It takes only 20 minutes to assemble, but you’ll have to give yourself enough time to simmer the chicken on the stove top.
Ingredients:
4 bone-in split chicken breast(s)
4 bosc pear(s) -- medium, cut into 1/2" by 1" pieces
1 lemon
6 cup(s) spring lettuce mix
2 oz(s) goat cheese
1/2 cup(s) slivered almonds
1 red onion -- medium, cut into 1/2" thick wedges
1/3 cup(s) white wine vinegar
1/3 cup(s) olive oil
1 1/2 tsp Dijon mustard
Directions
Prep Work: Cook chicken; see step #1. Roast peppers; see step#2.
1. Preheat oven to 400 degrees. Place chicken in pot and cover with water. Add 2 tsp. salt and any broth making vegetable you have on hand like celery, onion, carrots or broccoli stems. Simmer on stovetop until cooked through, then cool and cut meat in chunks. Save broth in ziplock after it is cooled to use later.
2. Place onion pieces on baking sheet and toss with olive oil, salt and pepper. Roast in preheated oven for approx. 20 min., or until softened and turning darker colored on edges. Remove baking sheet and let cool.
3. In blender mix 1/3 c. pear pieces (for yield of 4) with vinegar, olive oil, and mustard. Add salt and pepper to taste. (For yield of 4, 1/4 tsp. of salt and pepper each) Set aside.
4. Place remaining cut pears in bottom of salad bowl and squeeze enough lemon juice to lightly coat all. Next layer mixed greens, cooled onions, almonds, goat cheese and chicken chunks on top.
5. When ready to serve, toss salad with enough dressing to lightly coat lettuce. Pair with baked potatoes, crusty whole wheat bread or cornbread.
EVEN BETTER BASIL DRESSING: In blender combine 1 c. olive oil, 1/2 c. balsamic vinegar, 1/4 c. maple syrup or honey, 1/4 c. fresh basil leaves, 4 garlic cloves, 1 tsp. salt and 1 tsp. vinegar.
OTL 2009
