Asian Pear and Chicken Salad

asian_pear,_spinach__golden_raisin_salad_with_pomegranate-mustard_dressing_and_herb_crusted_chicken
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/asian_pear_spinach__golden_raisin_salad_with_pomegranate-mustard_dressing_and_herb_crusted_chicken.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 15 mins

Ingredients

Pomegranate-Mustard Dressing
1/2cup pomegranate juice
1tablespoon honey
2tablespoons Dijon mustard
1tablespoon finely chopped shallot
Sea salt, to taste
Fresh ground black pepper, to taste
2tablespoons canola oil
2 fresh ripe Asian pears, peeled and thinly sliced
4cups (8 ounces) baby spinach leaves
1/2cup California golden raisins
Herb-Crusted Chicken:
6 boneless skinless chicken breasts (4 ounces each)
3/4teaspoon Sea salt
1/3teaspoon Fresh ground black pepper, to taste
1/2cup chopped fresh Italian parsley
1/4cup finely chopped fresh mint
1/4cup chopped fresh chives
1/4cup chopped fresh dill weed
1tablespoon olive oil
Toppings:
1/2cup fresh pomegranate seeds
1/2cup finely slivered fresh mint
Fresh chopped chives

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 1.58
  • Calories 310
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 6g
  • Cholesterol 75mg
  • Sodium 610mg
  • Potassium 710mg
  • Carbohydrate 26g
  • Fiber 4g
  • Sugars 18g
  • Protein 29%
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 40%
  • Calcium 8%
  • Iron 15%
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