You are here: Home » Recipes » Chicken and Spinach Salad with Pear Turnovers Chicken and Spinach Salad with Pear Turnovers Yield 6 servings A spicy, flavorful chicken salad tops pears baked in crispy phyllo crust. PrintEmail Ingredients 3 large pears, peeled and halved1 package phyllo dough sheets1/4 cup melted butter1 teaspoon minced garlic1 cup chopped pecans14 -- 16 ounce cooled grilled/cooked chicken breast*3 cups moderately packed baby spinach leaves1/3 cup chopped roasted red pepper2 tablespoons chopped fresh basil, plus leaves for garnish3 ounces crumbled blue cheese1/2 cup Passion Fruit Juice (juice drink)3 tablespoons minced red onion2 tablespoons red wine vinegar1 1/2 teaspoons salt1 dash cayenne1/4 teaspoon dry mustard2 tablespoons light olive oil Instructions Heat oven to 350F. Scoop out the core/center of each pear half. Unroll the dough (if necessary, press perforated edges together). Cut into 6 rectangles. Place a pear half on each and wrap the dough up the sides and ends, creating a rimmed crust around edge of each pear. Mix butter and garlic and brush over the outside of dough and over top surface of pear. Place on large, non-stick baking sheet. Bake for 20 to 25 minutes, or until crust is golden brown. Toast pecans about 5 minutes in oven on a baking sheet; cool. Cut chicken into small dice. Chop spinach and mix with chicken in bowl. Add pecans, red pepper, basil, and blue cheese. Mix well. Whisk together juice, onion, vinegar, salt, mustard, cayenne, and olive oil. Pour over chicken mixture. Top warm pears with cold salad, drizzling any remaining dressing over tops. Garnish with basil and serve immediately. *Purchased fully-cooked grilled chicken (strips, chunks, etc) works very well, but you can also use leftover home cooked or grilled chicken.