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CURRIED PEAR, PISTACHIO AND GRILLED CHICKEN SALAD

Makes 4 servings.

SALAD
6 cups mixed, washed and torn salad greens or spinach 
3  large ripe Bartlett Pears, cored and sliced
1/2 cup  golden raisins
1/2 cup  shelled pistachio nuts
1/2 cup  diced red bell pepper
1/2  small red onion, sliced
4  (4-oz) boneless, skinless grilled chicken breast fillets, chilled
 

CURRY-CHILE VINAIGRETTE
1/2 cup  olive oil
1/4 cup  white wine vinegar
1 tbsp sugar
1/2 tsp  soy sauce
1 1/2 tsp  curry powder
1 tsp  dry mustard
1/4 tsp  pepper
2  serrano chiles, stemmed, seeded and minced
 

Combine all dressing ingredients in a small bowl; whisk to blend.

Cover and refrigerate until ready to use.

To assemble salad, toss half of the dressing with the salad greens.

Divide evenly among 4 salad plates or bowls.

Top with pears, raisins, nuts, bell pepper and onion.

Slice each chicken breast into strips and lay over salad

Drizzle with remaining dressing.

Nutrients per serving (one cake): 616 Calories, 8g Protein, 28g Fat, 82g Carbohydrates, 3g Fiber, 136mg Cholesterol, 264mg Sodium
 

California Pear Advisory Board - www.calpear.com/