Caramelized Fall Fruit Salad with Chicken
Adapted from Sunset.
|4 DLM Boneless, Skinless Chicken Breasts, thin sliced (about 1¼ lb)|
|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 brown sugar, firmly packed|
|1 1/3 cup rice vinegar|
|1 cup orange juice|
|8 cups mixed baby greens (about 8 oz), washed and crisped|
|1/2 cup walnuts, chopped and toasted|
|2 oz blue cheese, crumbled|
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 170°F), 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; 23g total fat; 6g saturated fat; 103mg cholesterol; 297mg sodium; 51g total carbohydrates; 40g protein;