CHICKEN, CRANBERRY, AND PEAR SPINACH SALAD RECIPE BY TASTY
Here's what you need: olive oil, apple cider vinegar, honey, dijon mustard, salt, ground black pepper, boneless, skinless chicken breast, salt, ground black pepper, paprika, olive oil, pear, baby spinach, dried cranberry, toasted unsalted walnut
Provided by Greg Perez
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
- On a cutting board, season the chicken with salt, pepper, and paprika.
- Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.
- In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
- Enjoy!
Nutrition Facts : Calories 993 calories, Carbohydrate 39 grams, Fat 70 grams, Fiber 10 grams, Protein 56 grams, Sugar 23 grams
SPINACH, PEAR AND CHICKEN SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice.
- Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds to plump the cranberries. Let cool.
- Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine. Divide among bowls and top with the remaining cheese.
Nutrition Facts : Calories 404, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 65 milligrams, Sodium 461 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 28 grams
CHICKEN WITH PEAR AND BLUE CHEESE SALAD
I discovered this recipe in a cook book I recently purchased. It sounds delicious! I have not tried it, but I have chosen to share the recipe with you. Cook time is marinade time for the chicken. Hope you enjoy!
Provided by Bobtail
Categories One Dish Meal
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard.
- Salt and pepper to taste.
- Place the chicken breasts in this mixture, coating well.
- Chill for 4 hours.
- Drain the chicken, reserving the marinade.
- Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side.
- Transfer the chicken to a large serving platter.
- Add the marinade to the pan, bring to a boil and sprinkle with the flour.
- Add the chicken stock, apples and walnuts.
- Gently simmer for 5 minutes.
- Return the chicken to the pan with the sauce in it.
- Add the heavy cream and cook for 2 minutes.
- Mix the salad ingredients together and place a small amount on each plate.
- Top each plate with a chicken breast and a spoonful of the sauce.
- Serve immediately.
Nutrition Facts : Calories 570.9, Fat 22.8, SaturatedFat 7.1, Cholesterol 89.5, Sodium 434.9, Carbohydrate 53.9, Fiber 4, Sugar 10.8, Protein 37.6
POACHED CHICKEN, PEAR, AND WALNUT SALAD
This Poached Chicken, Pear, and Walnut Salad is a rendition of a Waldorf salad. Its lighter and crisper, featuring bitter escarole leaves, creamy shaved Pecorino Romano, and Bosc pear slices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large pot, add carrot, celery, and garlic and cover with water by two inches. Bring to a boil. Season with salt. Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15 to 18 minutes. Remove and let cool. Slice.
- Whisk vinegar and oil; season with salt and pepper. Drizzle half vinaigrette over chicken slices. Divide escarole, pear, shallot, and walnuts among four plates. Top with chicken and Pecorino.
- Season with salt and pepper. Drizzle with remaining vinaigrette.
Nutrition Facts : Calories 452 g, Cholesterol 90 g, Fat 29 g, Fiber 3 g, Protein 37 g, Sodium 474 g
GRILLED CHICKEN WITH SPELT, PEAR AND WATERCRESS SALAD
This well-balanced meal has it all!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium heat and brush some oil onto the grates.
- Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
- Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
- Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
- Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.
Nutrition Facts : Calories 590 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 730 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 50 grams, Sugar 12 grams
GRILLED CHICKEN AND PEAR SALAD
I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch. -Janet Duran of Des Moines, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. , Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad.
Nutrition Facts : Calories 329 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 317mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED CHICKEN SALAD WITH PEAR, BRIE AND PECANS
This salad is also great using apples and cheddar instead of pear and brie. *Tip: make sure your brie is chilled to make cubing easier*
Provided by Crystal
Categories Chicken Breast
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
Steps:
- whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
- place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.
- transfer to cutting board; slice thinly and keep warm.
- Dressing.
- whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
- add greens, pear, cheese and pecans; toss to coat.
- divide salad among 4 plates and top with chicken.
Nutrition Facts : Calories 487.6, Fat 33.3, SaturatedFat 8.1, Cholesterol 96.8, Sodium 660.6, Carbohydrate 13.3, Fiber 2.7, Sugar 8.8, Protein 34.7
CHICKEN, GORGONZOLA AND PEAR SALAD
Steps:
- In bowl, whisk together olive oil, vinegar, mustard, salt and pepper to taste. Add chicken, walnuts and Gorgonzola cheese and toss lightly. Place greens on individual salad plates. Arrange sliced pears in fan shape along one side on top of greens. With slotted spoon, divide chicken mixture equally among plates. Drizzle any dressing remaining in bowl over pears and greens.
CHICKEN, PEAR AND BLUE CHEESE SALAD
This is a perfect light meal for the hot summer days. When grilling chicken breasts, grill a couple of extra and put in fridge for use in this salad. This recipe is compliments of The Diabetic Cookbook.
Provided by PaulaG
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large salad bowl combine the greens, chicken and salad dressing.
- Toss gently to coat.
- Divide among 4 chilled, individual plates.
- Arrange pear slices on top of salad.
- Sprinkle with fresh ground black pepper.
Nutrition Facts : Calories 113, Fat 0.8, SaturatedFat 0.2, Cholesterol 34.2, Sodium 39.2, Carbohydrate 12.8, Fiber 2.6, Sugar 8.1, Protein 13.9
CHICKEN, PEAR, AND GOAT CHEESE SALAD RECIPE - (4.5/5)
Provided by ForkAndTheCork
Number Of Ingredients 10
Steps:
- Whisk olive oil, vinegar, salt, pepper, garlic. Toss dressing with All other ingredients in large bowl and enjoy!!
CHICKEN AND PEAR SALAD
Turn everyday greens into a spectacular salad by adding chicken, red pepper and sliced pears. This makes a hearty lunch-or add some bread and soup for dinner. Yum! Sarita Johnston - San Antonio, TX
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Divide salad greens among four plates. Top with chicken, red pepper and pears. Sprinkle with pepper; serve with salad dressing.
Nutrition Facts : Calories 325 calories, Fat 20g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 15g protein.
PEAR AND SPINACH SALAD WITH CHICKEN
Perk up your day with our delightful Pear and Spinach Salad with Chicken. The sweetness of the pears combined with the rich flavor of the poppy seed dressing makes this a salad not to miss. Plus, our Pear and Spinach Salad with Chicken recipe is ready in just ten minutes. What's not to love?
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 4
Steps:
- Combine pears, chicken and dressing in large bowl.
- Add spinach; mix lightly.
- Serve immediately.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
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