Pear and Chicken BLT Salad

Makes 12 Servings

INGREDIENTS

  • 1 qt. cooked diced boneless chicken
  • 4 cups Caramelized Pear Slices
  • 1-1/2 cups Pear Ranch Dressing
  • 1-1/2 qt. lettuce, finely chopped
  • 1 qt. diced tomatoes
  • 1-1/2 cups crisp bacon crumbles
  • 12 whole grain bread, toasted
  • METHOD

    In a bowl combine diced chicken, pear slices and dressing and toss to coat. In a tall, 8-oz. sundae or clear drink glass, layer 1/2 cup lettuce, 1/2 cup diced tomatoes, 1/2 cup chicken/pear mixture, and 2 Tbsp. bacon crumbles. Serve each parfait with 1 slice toasted whole grain bread.

    CARAMELIZED PEAR SLICES (Makes 4 cups)
    2 qt. Pacific Northwest Canned Pear slices, in juice, drained
    2 Tbsp. Vegetable oil
    Drain pears and reserve drained pear juice for dressing. Place pear slices in a bowl and toss with oil to coat. Place pear slices in a single layer on parchment-covered full-size sheetpans and bake in a convection oven at 375°F. for 35-40 minutes or until pear slices are caramelized, turning once during roasting period. Remove from heat and cool to room temperature. Hold.

    PEAR RANCH DRESSING (Makes 1-1/2 cups)
    2 cups Pacific Northwest Canned Pear juice
    1 cup Ranch dressing, low-fat, prepared
    In a saucepan, heat Pear juice over a medium heat and reduce by 3/4 to 1/2 cup syrup. Remove from heat and cool to room temperature. In a bowl, whisk together ranch dressing with reduced pear syrup until smooth. Place in a covered container and refrigerate at least 2 hours or until ready to use as directed.

    NUTRITION (Per Serving)
    Calories: 420
    Calories from Fat: 150
    Fat: 17g
    Saturated Fat: 4g
    Cholesterol: 75mg
    Sodium: 730mg
    Carbohydrate: 40g
    Dietary Fiber: 6g
    Sugar: 19g
    Protein: 28g
    Vitamin A: 15% DV
    Vitamin C: 15% DV
    Calcium: 8% DV
    Iron: 15% DV