Asian Pear and Chicken Salad
- Yield 6 servings
- Prep 15 mins
- Cook 15 mins
Pomegranate seeds bring out the flavor in this chicken salad.
California Raisin Marketing Board
Ingredients
- Pomegranate-Mustard Dressing
- 1/2 cup pomegranate juice
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped shallot
- -- Sea salt, to taste
- -- Fresh ground black pepper, to taste
- 2 tablespoons canola oil
- 2 -- fresh ripe Asian pears, peeled and thinly sliced
- 4 cups (8 ounces) baby spinach leaves
- 1/2 cup California golden raisins
- Herb-Crusted Chicken:
- 6 -- boneless skinless chicken breasts (4 ounces each)
- 3/4 teaspoon Sea salt
- 1/3 teaspoon Fresh ground black pepper, to taste
- 1/2 cup chopped fresh Italian parsley
- 1/4 cup finely chopped fresh mint
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill weed
- 1 tablespoon olive oil
- Toppings:
- 1/2 cup fresh pomegranate seeds
- 1/2 cup finely slivered fresh mint
- -- Fresh chopped chives
Instructions
- Pomegranate-Mustard Dressing: Measure pomegranate juice into saucepan. Heat and simmer over medium-high heat until reduced to about 1/4 cup. Cool completely. Turn into blender. Add honey, mustard, shallot, salt and pepper. Pulse to mix well. With blender running, add oil in a slow steady stream. Set aside.
- Combine pears, spinach and raisins in a large mixing bowl. Add 1/4 cup dressing. Mix together and season to taste with salt and pepper. Cover and set aside to chill.
- Herb Crusted Chicken: Season chicken breasts well on both sides with salt and pepper. Combine herbs in small bowl; mix well. Press liberal amount of herbs onto both sides of breasts. Heat oil in nonstick skillet over medium-high heat and sauté chicken about 4 minutes on both sides, until done (170F).
- To Serve: Arrange salad on large individual serving plates. Thinly slice chicken breasts and arrange on top. Drizzle with dressing and top with pomegranate seeds, mint and chives.
