Roasted Pear And Asparagus Salad With Chicken Recipes

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.

BALSAMIC CHICKEN & PEARS

Steps:

• Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.

ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING

Steps:

• To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
• Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
• To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
• Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.

SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA

Steps:

• Heat the oven to 450 degrees with a rack in the center.
• Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
• Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

CHICKEN CAESAR SALAD WITH ASPARAGUS

Steps:

• Toss lettuce, chicken breast (warm or cold), tomatoes, and asparagus in a large salad bowl.
• Add dressing and toss.
• Top with croutons and parmesan cheese.
• Serve immediately.

CHICKEN PEAR SALAD

Steps:

• 1. Chop chicken, celery, onion, pear, and grapes. Toss in a bowl together.
• 2. Mix the mayonaise, dijon mustard, dill, paprika, salt, pepper, and honey together.
• 3. Add mayonaise mixture to chicken mixture. Stir to combine well. Serve in sandwich wraps, or on a Bulky Roll. Top with lettuce and tomato, and cheese if desired.

FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING

Steps:

• Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
• When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
• Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
• Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.

PAN-SEARED CHICKEN WITH PEAR SLAW

Steps:

• Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
• Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
• Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
• Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.

ROASTED FENNEL AND PEAR SALAD WITH BASALMIC-PEAR DRESSING

Steps:

• Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
• Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
• Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

CHICKEN ASPARAGUS SALAD

Steps:

• Cook asparagus in small amount of water until crisp-tender (cooking time will depend on thickness of asparagus;thin stalks 2-3 minutes, thicker stalks 3-4 minutes).
• Drain and cool asparagus and set aside.
• In salad bowl, combine vinegar, oil, honey, parsley, salt, and pepper, mixing well.
• Add chicken, apple, and asparagus, tossing to coat.
• Serve over lettuce/salad greens, garnishing with alfalfa sprouts if desired.

ROASTED PEAR SALAD

Steps:

• In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING

Steps:

• Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
• Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
• Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
• Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.

CITRUSY ROAST CHICKEN WITH PEARS AND FIGS

Steps:

• Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).
• In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
• Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.
• Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.
• Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
• Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.
• Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
• To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.