PEAR CHICKEN SALAD WITH MAPLE VINAIGRETTE
Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. We like to serve it over crisp romaine for a refreshing experience. -Chrysa Duran, Cambridge, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine romaine, chicken, pear, cheese and cranberries. In a small bowl, whisk vinegar, maple syrup and salt. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 420 calories, Fat 21g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 365mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 5g fiber), Protein 25g protein.
PEAR AND BLUE CHEESE SALAD
This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!
Provided by SPERL25
Categories Salad Green Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
- To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g
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.
PEAR CHICKEN SALAD
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. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
PEAR & BLUE CHEESE SALAD
This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.
Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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.
GRIDDLED PEAR & BLUE CHEESE SALAD
Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
- Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
BLUE CHEESE AND PEAR SALAD
Sweet pears and rich blue cheese combine together for an elegant salad. Topped with balsamic vinegar dressing this is bound to get rave reviews alongside any meal or on its own! Another great recipe from Taste of home.
Provided by Chef Decadent1
Categories < 60 Mins
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
- Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
- In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
- Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!
Nutrition Facts : Calories 237.9, Fat 15.3, SaturatedFat 4.5, Cholesterol 12.7, Sodium 398.6, Carbohydrate 23, Fiber 5.1, Sugar 13.2, Protein 5.5
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
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 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
PEAR, CHICORY & BLUE CHEESE SALAD
Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
- Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.
Nutrition Facts : Calories 284 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.51 milligram of sodium
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