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Poultry: Grilled Chicken and Pear Salad

Source of Recipe

Footsie - at Chyrel's Recipes From Friends


Recipe Introduction

Grilled Chicken and Pear Salad with Blue Cheese and Almonds .........."Here is a great "lite" salad for summer!" Yield: 4 servings

1 pound skinless boneless chicken breasts or chicken tenders with tendons removed, and lightly seasoned with oregano, garlic, powder and lemon pepper or salt and pepper and grilled or baked

8 cups torn or chopped romaine lettuce (1 medium head)
1 medium to large fairly firm red, Bartlett pear or other variety pear
1 tablespoon fresh lemon juice
1/2 cup red onion slices
4 tablespoons crumbled blue cheese
1/4-cup fresh grated Parmesan cheese
4 tablespoons sliced almonds
1 cup fat free Raspberry or Red Wine Vinaigrette
Fresh ground pepper


Lightly season chicken with oregano, garlic powder and lemon pepper seasoning and bake or grill at 350 F for 20 to 30 minutes until juices run clear.

The amount of time needed to bake or grill tenders is about half that of a breast. Allow chicken to cool then shred or cut into small pieces; cover and chill.

Place romaine in a large salad bowl; if done ahead of time cover and refrigerate.

Wash pear and peel if desired. Slice pear into 1/4-inch slices and sprinkle with lemon juice to keep from going brown. Add chicken and onions to greens and toss gently together.

To serve: Divide salad between four plates and top each salad with a 1/4 of pear slices, 1 tablespoon crumbled blue cheese and 1 tablespoon almonds. Top each salad with
1/4-cup fat free vinaigrette dressing and serve with fresh ground pepper.

One serving equals: 285 calories; 5.7 gm total fat (1.8 gm saturated fat); 61 mg cholesterol; 29.7 gm carbohydrate; 4.4 gm dietary fiber; 31 gm protein; 428 mg sodium.