Caramelized Fall Fruit Salad with Chicken

Adapted from Sunset magazine.

Ingredients:

• 4 boneless, skinless DLM Chicken Breasts (about 1¼ lb), sliced thin
• Salt and pepper
• 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
• 2 ripe pears (about 1 lb)
• 2 apples (about 1 lb)
• 1 Tbsp butter
• 2 Tbsp firmly packed brown sugar
• 1 1/3 cup rice vinegar
• 1 cup orange juice
• 8 cups mixed baby greens (about 8 oz), washed and crisped
• 1/2 cup chopped walnuts, toasted
• 2 oz blue cheese, crumbled

Directions:

Rinse chicken and pat dry. Sprinkle lightly on both sides with salt and pepper. Heat oil in a frying pan over medium-high heat; when hot, add chicken and turn occasionally until pieces are lightly browned on both sides (and internal temperature is 170ºF), about 6 to 8 minutes. Transfer to plate and tent with foil to keep warm.

Meanwhile, rinse, peel, and core pears and apples. Cut each lengthwise into 8 wedges. Add butter and brown sugar to frying pan; stir over medium-high heat until butter is melted and sugar is dissolved, about 1 minute. Add fruit and stir often until beginning to brown, 2 to 3 minutes. Stir in vinegar and orange juice, bring to a boil, and stir often until fruit is fork tender when pierced and liquid is slightly thickened, 8 to 10 minutes. Divide salad greens equally between four dinner plates and top each with a chicken breast. Spoon hot fruit and liquid over chicken and greens. Sprinkle evenly with walnuts and blue cheese. Season with salt and pepper, to taste. Serve immediately. Makes 4 servings.

Per serving: 555 calories (36% calories from fat); 23g total fat; 6g saturated fat; 103mg cholesterol; 297mg sodium; 51g carbohydrates; 40g protein