Chicken and Pear Tossed Salad Recipe

Chicken and Pear Tossed Salad Recipe photo by Taste of Home

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I got this recipe at a pear festival. It's a great meal to serve on a hot summer day.—Jeanette Luttman, Sacramento, California

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Chicken and Pear Tossed Salad Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

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Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1-1/2-inch slices
6 tablespoons olive oil, divided
1/2 cup walnut halves
2 tablespoons chopped green onion
1 tablespoon cider vinegar
Salt and pepper to taste
10 cups torn mixed salad greens
2 medium ripe pears, peeled and thinly sliced
1/4 cup crumbled blue cheese

Directions

In a large skillet, cook the chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. Add walnuts to the skillet; saute for 1 minute. Add green onions and saute until tender. Stir in the vinegar; bring to a boil. Remove from the heat; stir in the salt, pepper and remaining oil.
Place the salad greens in a large bowl. Add the pears, chicken and walnut mixture; toss. Sprinkle with blue cheese. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 182 calories, 13 g fat (2 g saturated fat), 21 mg cholesterol, 78 mg sodium, 8 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Chicken and Pear Tossed Salad in The Best of Country Cooking Annual 2005, p59