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Roasted Pear And Spinach Salad

Fruit/Citrus Entrée,Appetizer Salad/Pasta Salad Poultry
  • 2, 5 oz Chicken breasts, grilled, sliced
  • 2 cups Pears, roasted
  • 3 oz Olive oil
  • 2 tsp Salt
  • 2 tsp Black pepper
  • 6 cups Baby spinach
  • 1/2 cup Red onion, julienne
  • 1/2 cup Cranberries, dried
  • 6 oz Ken’s Blueberry and Pomegranate Vinaigrette
  • 1/4 cup Blue cheese, crumbled
  • 1/4 cup | Almonds, toasted
  • Grill chicken until 165°F.
  • Cut pears in half and scoop out seeds.
  • Toss with olive oil, salt and black pepper.
  • Roast in 425°F oven until tender. Remove, cool and slice into 1/8-inch-thick slices.
  • Place spinach, pears, onions and cranberries in bowl.
  • Add dressing and toss.
  • Plate and top with crumbled blue cheese, almonds and grilled chicken breast.

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