Chicken and Spinach Salad with Pear Turnovers
- Yield: 6 servings
- 3large pears, peeled and halved
- 1package phyllo dough sheets
- 1/4cup melted butter
- 1teaspoon minced garlic
- 1cup chopped pecans
- 14-- 16 ounce cooled grilled/cooked chicken breast*
- 3cups moderately packed baby spinach leaves
- 1/3cup chopped roasted red pepper
- 2tablespoons chopped fresh basil, plus leaves for garnish
- 3ounces crumbled blue cheese
- 1/2cup Passion Fruit Juice (juice drink)
- 3tablespoons minced red onion
- 2tablespoons red wine vinegar
- 1 1/2teaspoons salt
- 1dash cayenne
- 1/4teaspoon dry mustard
- 2tablespoons light olive oil
- 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.