PEAR, CRANBERRY AND WALNUT CHICKEN SALAD
MAKES 2 SERVINGS
INGREDIENTS
1 can (15 ounces) Bartlett pear slices
4 cups bagged salad mix (any type)
2 boneless, skinless chicken breasts or 4 boneless skinless chicken thighs, cooked and chopped
1/3 cup dried cranberries
1/4 cup chopped walnuts or pecans
1/4 cup mayonnaise or salad dressing
1/2 teaspoon ground cinnamon
METHOD
Drain pears, reserving 2 tablespoons of the juice. Chop pears. In a bowl toss together the salad mix, pears, chicken chunks, cranberries and walnuts. For the dressing, in a small bowl stir together the mayonnaise and cinnamon; stir in the reserved juice. To serve, toss salad with dressing and serve immediately. To serve later, pack dressing separately in a closed container. Chill salad and dressing until serving time.
Variation: Omit bagged salad and toss the remaining salad ingredients together. Prepare dressing and toss with chicken mixture. Serve the salad in melon halves, over fresh pineapple slices, or on top of lettuce leaves. This also makes a superb sandwich filling.
NUTRITIONAL
INFORMATION (PER SERVING)
Calories 586
Protein 24g
Carbohydrate 49g
Fiber 6g
Fat 34.5g
Cholesterol 60.75mg
Sodium 237mg
