Curried Pear, Pistachio and Grilled Chicken Salad |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | 574 | 5gm | 38gm | 161mg | 55g | 12gm | 15mg |
| INGREDIENTS: | ||
| CURRY-CHILE VINAIGRETTE: 1/2 cup olive oil | 1/4 cup white wine vinegar | 1 tablespoon sugar |
| 1/2 tablespoon soy sauce | 1-1/2 teaspoons curry powder | 1 teaspoon dry mustard |
| 1/4 teaspoon pepper | 2 Serrano chiles, stemmed, seeded and minced (or use milder chiles like Anaheim or California, if desired) | SALAD: 6 cups mixed, rinsed and torn salad greens or spinach |
| 3 large ripe pears, cored and sliced | 1/2 cup golden raisins | 1/2 cup pistachio nuts |
| 1/2 cup diced red bell pepper | 1/2 small red onion, sliced | 4 small (4-ounce) boneless, skinless chicken breast fillets, grilled and chilled |
| 1 | To make Curry-Chile Vinaigrette, in small bowl, combine all Vinaigrette ingredients; whisk to blend. Cover and refrigerate until ready to use. |
| 2 | To assemble salad, toss 1/2 of vinaigrette with salad greens. Divide evenly among four salad plates or bowls. Randomly top with pears, raisins, nuts, bell pepper and red onion, dividing evenly. Slice each chicken breast into strips and randomly place on salads. Drizzle with remaining vinaigrette. |