Roasted Pear And Spinach Salad
Fruit/Citrus
Entrée,Appetizer
Salad/Pasta Salad
Poultry
Ingredients
- 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
Directions
- 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.
- 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.
