Peppered Chicken And Pear Salad Recipes

SPINACH, PEAR AND CHICKEN SALAD

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.

CHICKEN PEAR SALAD

Steps:

• 1. Chop chicken, celery, onion, pear, and grapes. Toss in a bowl together.
• 2. Mix the mayonaise, dijon mustard, dill, paprika, salt, pepper, and honey together.
• 3. Add mayonaise mixture to chicken mixture. Stir to combine well. Serve in sandwich wraps, or on a Bulky Roll. Top with lettuce and tomato, and cheese if desired.