Grilled Chicken And Caramelized Pear Salad

Does this recipe appeal? Click here for a printable version!

Adapted from D' Amico & Sons Café and Take Out in Ft. Myers, FL.

Ingredients:

Candied Walnuts

• 1 Tbsp honey
• 2 Tbsp sugar
• 1 cup walnut halves

Combine honey and sugar in bowl. Place walnuts on a cookie sheet, and bake in a 375°F oven until lightly browned. Remove from oven, and add to honey/sugar mixture. Return walnuts to oven, and bake until browned, 5 to 7 minutes.

Caramelized Pears

• 2 Bartlett pears
• 1 Tbsp unsalted butter
• 1 cup sweet Marsala wine

Cut pears in half; core and cut into 16 pieces. Over medium heat, brown pears in butter in a sauté pan. Add Marsala and reduce to a glaze. Cool.

Pear Reduction

• 12 oz Looza Pear Nectar

Place pear nectar in a saucepan, and reduce by half. Cool.

Gorgonzola Dressing

• 1/2 cup crumbled Gorgonzola cheese
• 1/2 cup mayonnaise
• 2 tsp lemon juice
• 1 tsp minced garlic
• salt and pepper, to taste

Combine all ingredients in a food processor, and purée until smooth.

Gorgonzola Chicken

• 16 oz grilled chicken breast, julienned
• 3/4 cup Gorgonzola dressing

Reserve 1/2 cup of the dressing, and combine remaining dressing with cold, cooked chicken.

Pear Vinaigrette

• 5 Tbsp extra-virgin olive oil
• 1 1/2 Tbsp Cuisine Perel D' Anjou Pear Vinegar

Slowly whisk olive oil into the vinegar.

Mixed Greens

• 4 cups mesclun salad greens

Directions:

Toss mixed greens with vinagrette and 1/4 cup of the pear reduction. Arrange greens on four plates, and top with Gorgonzola chicken, caramelized pears, and candied walnuts. Drizzle top of salad with remaining Gorgonzola dressing and pear reduction.

Makes 4 servings

Per serving: 1029 calories (59% calories from fat); 67g total fat; 14g saturated fat; 137mg cholesterol; 437mg sodium; 48g total carbohydrates; .43g protein