Chicken BLPT Salad Parfait

Makes 6 Servings


  • 2 cans (15 ounces) Pacific Northwest Canned Pear slices, in juice
  • 1 Tbsp. vegetable oil
  • 1/2 cup low-fat ranch salad dressing
  • 2 cups diced cooked boneless chicken
  • 3 cups finely chopped lettuce
  • 3 cups diced tomatoes
  • 3/4 cup crumbled crisp cooked bacon
  • 6 slices whole wheat bread, toasted

    Preheat oven to 375°F. Drain pears reserving juice. Measure 1 cup juice into small saucepan. Cook over medium heat, stirring occasionally, until juice is reduced to 1/4 cup. Remove from heat and cool. Meanwhile, toss pear slices with vegetable oil in small bowl to coat. Place pear slices in single layer on parchment covered baking sheet. Bake for 35-40 minutes, until pears are caramelized, turning once. Remove from oven and cool. To prepare dressing, whisk together reduced pear juice and ranch dressing. In medium bowl combine diced chicken, pear slices and dressing; toss gently to coat. To assemble parfaits, layer 1/2 cup lettuce, 1/2 cup tomatoes, 1/2 cup chicken pear mixture. Top with 2 Tbsp crumbled bacon. Serve each parfait with 1 sliced toasted wheat bread.

    NUTRITION (Per Serving)
    Calories: 370
    Protein: 248g
    Carbohydrate: 36g
    Fiber: 5g
    Fat: 15g
    Sodium: 650mg
    Cholesterol: 60mg