CHICKEN, PEAR, AND BLUE CHEESE SALAD
This Chicken, Pear, And Blue Cheese Salad packs a bunch of flavor and is so easy to throw together for a quick weeknight meal! Spring mix, grilled chicken (for extra added protein!), sliced pear, crumbled blue cheese, and walnut pieces...can you say yum?! To top it all off, I drizzled it with some Bolthouse Farms Pomegranate Poppy Seed yogurt dressing. Totally drool worthy!
Provided by Cooking With Fudge
Categories Main Course Salad
Number Of Ingredients 6
Steps:
- In a large bowl, assemble the spring mix.
- Top with grilled chicken, sliced pear, blue cheese, and walnuts.
- Drizzle with the salad dressing of your choice. I used Bolthouse Farms Pomegranate Poppy Seed yogurt dressing.
Nutrition Facts : ServingSize 1 serving, Calories 503 kcal, Carbohydrate 22 g, Protein 29 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 101 mg, Sodium 434 mg, Fiber 4 g, Sugar 13 g
CRISPY CHICKEN SALAD WITH SUGARED PECANS, PEARS AND BLUE CHEESE
Steps:
- Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.
- Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
- In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
- Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.
- Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.
BLUE CHEESE PEAR CHICKEN
I really enjoy the flavor combination of blue cheese and pears. This recipe combines these flavors into a wonderful meal. Serve with a fresh garden salad. Enjoy! Update - I'm going to be testing this recipe a little more.
Provided by kittycatmom
Categories One Dish Meal
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts in the crock pot.
- Pour chicken stock and wine on top of filets.
- Top with sliced pears and dot with 2 tablespoons of butter.
- Cook on low heat for 4-5 hour or until the chicken slides off a knife.
- When done, stir in the whipping cream and blue cheese simmer until cheese melts.
- Add salt and pepper to taste.
Nutrition Facts : Calories 631.7, Fat 44.4, SaturatedFat 23, Cholesterol 197.7, Sodium 360.9, Carbohydrate 18.1, Fiber 2.6, Sugar 9.5, Protein 35.3
CHICKEN PEAR SALAD WITH BLUE CHEESE
Provided by Food Network
Categories main-dish
Time 10m
Yield About 2 1/2 cups per serving
Number Of Ingredients 8
Steps:
- 1. Arrange equal amounts of the salad greens on each of 4 dinner plates.
- 2. Spoon equal amounts of the dressing evenly over all.
- 3. Top with the chicken, onions and pears. Sprinkle evenly with the blue cheese and black pepper, if desired.
- For additional flavor and texture: Add 1/2 cup dried cranberries or unsweetened cherries on top with 2 ounces thinly sliced red onion (about 1/2 cup).
- For a lighter version: Use reduced fat blue cheese and fat-free dressing.
ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
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
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