Chicken Pear Salad With Blue Cheese Recipes

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

CHICKEN PEAR SALAD WITH BLUE CHEESE

Steps:

• 1. Arrange equal amounts of the salad greens on each of 4 dinner plates.
• 2. Spoon equal amounts of the dressing evenly over all.
• 3. Top with the chicken, onions and pears. Sprinkle evenly with the blue cheese and black pepper, if desired.
• For additional flavor and texture: Add 1/2 cup dried cranberries or unsweetened cherries on top with 2 ounces thinly sliced red onion (about 1/2 cup).
• For a lighter version: Use reduced fat blue cheese and fat-free dressing.

PEAR & BLUE CHEESE SALAD

Steps:

• Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

PEAR CHICKEN SALAD

Steps:

• On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

CHICKEN, PEAR AND BLUE CHEESE SALAD

Steps:

• In a large salad bowl combine the greens, chicken and salad dressing.
• Toss gently to coat.
• Divide among 4 chilled, individual plates.
• Arrange pear slices on top of salad.
• Sprinkle with fresh ground black pepper.

CHICKEN WITH PEAR AND BLUE CHEESE SALAD

Steps:

• In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard.
• Salt and pepper to taste.
• Place the chicken breasts in this mixture, coating well.
• Chill for 4 hours.
• Drain the chicken, reserving the marinade.
• Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side.
• Transfer the chicken to a large serving platter.
• Add the marinade to the pan, bring to a boil and sprinkle with the flour.
• Add the chicken stock, apples and walnuts.
• Gently simmer for 5 minutes.
• Return the chicken to the pan with the sauce in it.
• Add the heavy cream and cook for 2 minutes.
• Mix the salad ingredients together and place a small amount on each plate.
• Top each plate with a chicken breast and a spoonful of the sauce.
• Serve immediately.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place salad in a large bowl.
• Top with onion, pear, pecans and blue cheese. Toss until combined.
• Place all dressing ingredients in a blender and blend until smooth.
• Pour dressing over salad and toss to coat, or serve on the side.

CRISPY CHICKEN SALAD WITH SUGARED PECANS, PEARS AND BLUE CHEESE

Steps:

• Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.
• Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
• In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
• Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.
• Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.