CHICKEN AND PEAR SALAD

Recipe posted by Louise Venter
Photo:  Louise Venter

• For the chicken:
• 2 boneless skinless chicken breasts
• 1 teaspoon paprika
  
• 1 teaspoon chicken seasoning
  
• olive oil
  
• For the dressing:
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons mayonnaise
• 2 tablespoons brown sugar (I used a tiny bit of Stevia instead)
• 2 tablespoons olive oil
• salt and pepper to taste
• For the salad:
• 1 cup fresh pears, thinly sliced
• ½ cup sliced celery
• 1 zucchini, thinly sliced and cooked in microwave oven for about 2 minutes
• 1 teaspoon lemon juice
• 4 large handfuls mixed greens, such as a boxed mix with fresh herbs
• 1 cup roasted walnuts
• ½ cup Feta cheese
• ½ cup crispy fried bacon pieces
• Whisk together the paprika and chicken seasoning, salt, and pepper, in a small bowl.
• Sprinkle over both sides of the chicken breasts.
• Preheat a large skillet, add olive oil and cook chicken for approximately 2 minutes on each side until browned.
• Cover the skillet with a fitted lid and continue to cook for another 5 to 10 minutes.
• Turn off the heat and let the chicken rest for 10 minutes. Cut in bite size pieces.
• Make the dressing:
• Place all the ingredients in a bowl and stir until well combined.
• Assemble the salad:
• Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, zucchini, celery, bacon pieces, walnuts, feta cheese and chicken. Add the dressing and toss to make sure everything is coated.