Crispy Chicken Salad With Sugared Pecans Pears And Blue Cheese Recipes

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PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!

Provided by SPERL25

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

1 (10 ounce) bag mixed field greens
½ cup sliced red onion
1 Bosc pear, cored and sliced
½ cup chopped candied pecans
½ cup crumbled blue cheese
¼ cup maple syrup
⅓ cup apple cider vinegar
½ cup mayonnaise
2 tablespoons packed brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup walnut oil

Steps:

  • Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
  • To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g

CHICKEN PEAR SALAD WITH BLUE CHEESE



Chicken Pear Salad with Blue Cheese image

Provided by Food Network

Categories     main-dish

Time 10m

Yield About 2 1/2 cups per serving

Number Of Ingredients 8

6 cups torn salad greens or chopped romaine
1/2 cup reduced-calorie, fat-free or regular blue cheese salad dressing
1 1/4 cups cooked chicken strips
1 medium yellow or green bell pepper, thinly sliced
1 can (15 oz.) Del Monte® Lite Sliced Pears, drained
(Optional) 1 oz. crumbled blue cheese (about 1/4 cup total)
(Optional) coarsely ground black pepper
(Optional) chopped walnuts

Steps:

  • 1. Arrange equal amounts of the salad greens on each of 4 dinner plates.
  • 2. Spoon equal amounts of the dressing evenly over all.
  • 3. Top with the chicken, onions and pears. Sprinkle evenly with the blue cheese and black pepper, if desired.
  • For additional flavor and texture: Add 1/2 cup dried cranberries or unsweetened cherries on top with 2 ounces thinly sliced red onion (about 1/2 cup).
  • For a lighter version: Use reduced fat blue cheese and fat-free dressing.

CHICKEN WITH PEAR AND BLUE CHEESE SALAD



Chicken With Pear and Blue Cheese Salad image

I discovered this recipe in a cook book I recently purchased. It sounds delicious! I have not tried it, but I have chosen to share the recipe with you. Cook time is marinade time for the chicken. Hope you enjoy!

Provided by Bobtail

Categories     One Dish Meal

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 18

2 ounces olive oil
6 shallots, sliced
1 clove garlic, crushed
2 tablespoons chopped fresh tarragon
1 tablespoon English mustard
6 boneless skinless chicken breasts
1 tablespoon flour
2/3 cup chicken stock
1 apple, diced finely
1 tablespoon chopped walnuts
1 tablespoon heavy cream
salt and pepper
3 1/2 cups cooked rice
2 large pears, diced
1 cup blue cheese, diced
1 red bell pepper, diced
1 tablespoon chopped fresh coriander
1 tablespoon sesame oil

Steps:

  • In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard.
  • Salt and pepper to taste.
  • Place the chicken breasts in this mixture, coating well.
  • Chill for 4 hours.
  • Drain the chicken, reserving the marinade.
  • Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side.
  • Transfer the chicken to a large serving platter.
  • Add the marinade to the pan, bring to a boil and sprinkle with the flour.
  • Add the chicken stock, apples and walnuts.
  • Gently simmer for 5 minutes.
  • Return the chicken to the pan with the sauce in it.
  • Add the heavy cream and cook for 2 minutes.
  • Mix the salad ingredients together and place a small amount on each plate.
  • Top each plate with a chicken breast and a spoonful of the sauce.
  • Serve immediately.

Nutrition Facts : Calories 570.9, Fat 22.8, SaturatedFat 7.1, Cholesterol 89.5, Sodium 434.9, Carbohydrate 53.9, Fiber 4, Sugar 10.8, Protein 37.6

CHICKEN, PEAR AND BLUE CHEESE SALAD



Chicken, Pear and Blue Cheese Salad image

This is a perfect light meal for the hot summer days. When grilling chicken breasts, grill a couple of extra and put in fridge for use in this salad. This recipe is compliments of The Diabetic Cookbook.

Provided by PaulaG

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

6 cups torn mixed salad greens or 6 cups mesclun
2 boneless skinless chicken breasts, grilled and cut into bite-size pieces
2 ripe pears, cored and sliced
fresh ground black pepper
bleu cheese salad dressing

Steps:

  • In a large salad bowl combine the greens, chicken and salad dressing.
  • Toss gently to coat.
  • Divide among 4 chilled, individual plates.
  • Arrange pear slices on top of salad.
  • Sprinkle with fresh ground black pepper.

Nutrition Facts : Calories 113, Fat 0.8, SaturatedFat 0.2, Cholesterol 34.2, Sodium 39.2, Carbohydrate 12.8, Fiber 2.6, Sugar 8.1, Protein 13.9

PECAN CHICKEN SALAD



Pecan Chicken Salad image

This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.

Provided by thedailygourmet

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 10

½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

Steps:

  • Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  • Serve immediately or refrigerate for up to 3 days.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g

CHICKEN SALAD SANDWICHES WITH BLUE CHEESE



Chicken Salad Sandwiches with Blue Cheese image

Provided by Lovoni Walker

Categories     Sandwich     Chicken     Low Cal     Blue Cheese     Summer     Bon Appétit

Yield Makes 6

Number Of Ingredients 11

Cut in half horizontally:
6 soft rolls (such as kaiser)
Divide evenly among roll halves:
6 ounces creamy blue cheese
Combine in large bowl:
2 cups chopped cooked chicken
2/3 cup chopped celery
1/3 cup light mayonnaise
1/3 cup thinly sliced green onion
2 teaspoons fresh lemon juice
Salt and pepper

Steps:

  • Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.

CRISPY CHICKEN STRIP SALAD



Crispy Chicken Strip Salad image

Serve this attractive main-dish salad for a luncheon with friends, and you're sure to win raves. Well-seasoned chicken strips, raspberries and candied pecans top a bed of fresh greens flavored with a fruity vinaigrette.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon butter
1/2 cup pecan halves
2 tablespoons sugar
3/4 cup all-purpose flour
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon grated lemon zest
2 large eggs
1 pound boneless skinless chicken breast, cut into 1-inch strips
2 tablespoons canola oil
4 cups spring mix salad greens
1 cup torn Bibb or Boston lettuce
1/2 cup raspberry vinaigrette
2 cups fresh or frozen unsweetened raspberries

Steps:

  • In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely., In a large resealable bag, combine the flour, tarragon and lemon zest. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again. , In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink., Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans.

Nutrition Facts : Calories 508 calories, Fat 38g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 8g fiber), Protein 9g protein.

CHICKEN, PECAN & CHERRY SALAD



Chicken, Pecan & Cherry Salad image

Already cooked chicken strips make this a super easy meal when I'm trying to get dinner on the table in a hurry. Grabbing a rotisserie chicken from the grocery store is another road to take when time is short and hungry family members surround the table! -Kellie Mulleavy, Lambertville, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 13

8 cups torn mixed salad greens
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/3 cup chopped pecans, toasted
2 tablespoons crumbled blue cheese
2 tablespoons dried cherries
VINAIGRETTE:
2 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 tablespoons olive oil

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat.

Nutrition Facts : Calories 414 calories, Fat 32g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1104mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Spring salad topped with red onion, candied pecans, blue cheese crumbles and a zesty homemade dressing.

Provided by Elyse

Yield 8

Number Of Ingredients 12

1 (10 ounce) package spring salad mix
1 red onion (thinly sliced)
1 Barlett pear (diced)
1/2 cup candied pecans
1/2 cup blue cheese crumbles
1/4 cup maple syrup
1/3 cup apple cider vinegar
1/2 cup mayonnaise
2 Tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Place salad in a large bowl.
  • Top with onion, pear, pecans and blue cheese. Toss until combined.
  • Place all dressing ingredients in a blender and blend until smooth.
  • Pour dressing over salad and toss to coat, or serve on the side.

Nutrition Facts : Servingsize 1 serving, Calories 1852 kcal, Fat 157 g, SaturatedFat 33 g, Cholesterol 97 mg, Sodium 3882 mg, Carbohydrate 102 g, Sugar 74 g, Protein 17 mg

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