CHICKEN AND PEAR SALAD
- 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.
Recipe posted by Louise Venter
Photo: Louise Venter
