Roasted Pear Salad with Chicken and Feta

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Roasted Pear Salad with Chicken and Feta

Ingredients

  • 1 (29-ounce) can Pacific Northwest Canned Pears, diced, in juice, drained
  • 3 cups chopped romaine lettuce
  • 3 cups spring lettuce mix, or mix of baby greens
  • 1-1/2 cups dried cranberries or Craisins
  • 3/4 cup prepared raspberry vinaigrette, plus more for serving
  • 6 ounces feta cheese
  • 10 ounces cooked chicken, diced

Method

Preheat the oven to 400 degrees F and lightly oil or spray a baking sheet with sides.

Place the drained pears on the prepared baking sheet and roast 8 to 10 minutes, or until lightly caramelized. Remove the pan from oven and set aside to allow the pears to cool slightly.

Meanwhile, combine the lettuces in a bowl with the dried cranberries and vinaigrette. Toss to combine and coat all of the lettuce leaves with vinaigrette. Season to taste with salt and pepper.

To serve, arrange the greens on a large platter. Top with the pears, chicken and crumbled feta cheese. Serve with additional vinaigrette on the side, if desired.

Servings

Makes 6 servings

Nutrition

  • Calories: 363.46
  • Fat: 14.80g
  • Saturated Fat: 5.88g
  • Cholesterol: 65.39mg
  • Sodium: 707.54mg
  • Carbohydrates: 40.85g
  • Fiber: 4.32g
  • Sugar: 34.61g
  • Protein: 19.53g
  • Calcium: 172.36mg
  • Iron: 1.46mg
  • Vitamin C: 3.24mg
  • Vitamin A: 2813.52IU

Recipe By: Brenda Latchford New Castle Elementary, New Castle, DE

Ingredients

  • 1 (#10) can Pacific Northwest Canned Pears, diced, in juice, drained
  • 12 cups chopped romaine lettuce
  • 12 cups spring lettuce mix, or mix of baby greens
  • 6 cups Craisins
  • 3 cups prepared raspberry vinaigrette
  • Salt and freshly ground black pepper to taste
  • 3-3/4 pounds cooked chicken, diced
  • 24 ounces feta cheese

Method

Preheat oven to 400 degrees F and lightly oil or spray a baking sheet with sides.

Place the drained pears on the prepared baking sheet and roast 8 to 10 minutes, or until lightly caramelized. Remove the pan from oven and set aside to allow the pears to cool slightly.

Meanwhile, combine the lettuces in a large bowl with the dried cranberries and vinaigrette. Toss to combine and coat all of the lettuce leaves, and season to taste with salt and pepper.

To serve, place 1-1/4 cup greens in the center of each plate. Top with 2-1/2 ounces diced chicken, 1/3 cup roasted pears and 1-ounce feta cheese, crumbled over top.

Servings

Makes 24 servings

Nutrition

  • Calories: 363.46
  • Fat: 14.80g
  • Saturated Fat: 5.88g
  • Cholesterol: 65.39mg
  • Sodium: 707.54mg
  • Carbohydrates: 40.85g
  • Fiber: 4.32g
  • Sugar: 34.61g
  • Protein: 19.53g
  • Calcium: 172.36mg
  • Iron: 1.46mg
  • Vitamin C: 3.24mg
  • Vitamin A: 2813.52IU

Recipe By: Brenda Latchford New Castle Elementary, New Castle, DE