Roasted Pear Chicken BLT Salad and Pear Ranch Dressing

Yield: 12 Servings


  • 3 pounds 2 ounces sliced pears, canned in 100% juice, drained, juice reserved
  • 2 tablespoons vegetable oil
  • 2-1/4 cups reserved pear juice
  • 1 pound 9 ounces romaine lettuce, whole heads
  • 2 pounds 5 ounces iceberg lettuce, whole heads
  • 8 ounces turkey bacon
  • 1 cup 2 tablespoons ranch dressing, prepared
  • 2 pounds 9 ounces chicken, cooked, unseasoned (such as USDA Chicken), thawed
  • 1 pound 2 ounces grape tomatoes, fresh, rinsed
  • 12 each dinner rolls, whole grain rich (1 ounce equivalents each)

    Preheat oven to 400°F. Spray a half sheet pan with pan release spray. Combine the drained pear slices with the vegetable oil and place on the prepared sheet pans in a single layer. Do not crowd the pear pieces on the pans. Bake in the preheated oven for about 40 minutes, or until slightly caramelized. (CCP: Heat to 135°F. CCP: Cool to 70°F within 2 hours, and to 41°F within 4 additional hours.) Place the reserved pear juice in a large shallow saucepan or sauté pan. Bring to a boil over high heat, then reduce to a low boil. Continue to cook, uncovered, until the juice has reduced by 75% (about 1/2 cup). Using an ice bath, chill the reduced pear juice immediately. (CCP: Cool to 70°F within 2 hours, and to 41°F within 4 additional hours.) Cut and wash the romaine and iceberg lettuces. Spin dry with a commercial salad spinner. Combine equal parts romaine and iceberg lettuce in large containers with lids. (CCP: Hold cold at 41°F or below.) Spray a sheet pan with pan release spray and place slices of turkey bacon on the pan in a single layer. Bake in the preheated 400°F oven for about 15-20 minutes, or until crisp. Remove from the oven and chill. (CCP: Cool to 70°F within 2 hours, and to 41°F within 4 additional hours.) Combine the ranch dressing with the chilled, reduced pear juice and stir well. Portion 1 ounce of pear ranch dressing into portion cups and cover with lids. TO ASSEMBLE THE SALADS: Place 2 cups of lettuce mix in a portion container or clear plastic clam-shell container. Top each salad with 3.4 ounces chicken pieces, 1/4 cup grape tomatoes, 1/2 cup chilled caramelized sliced pears, and 1 slice turkey bacon crumbled into pieces (about 1 tablespoon). Serve salads with 1 ounce of the pear ranch dressing and a whole grain roll

    Recipe courtesy of Randall Guzzardo, Operations Manager, Seattle Public Schools

    NUTRITION (Per Serving)
    Calories: 371
    Total fat: 12.6g
    Saturated fat: 4.2g
    Cholesterol: 72mg
    Sodium: 658mg