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.
- 6 cups spring mix salad greens
- 1 medium ripe pear, sliced
- 1-1/2 cups cooked chicken strips
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 1-1/2 teaspoons sugar
- 1/2 teaspoon grated orange peel
- 1/8 teaspoon salt
- Dash pepper
- 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. Yield: 4 servings.
Originally published as Pear Chicken Salad in Simple & Delicious January/February 2007, p41
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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