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Curried Pear, Pistachio and Grilled Chicken Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-cari-poulet-grille-poires-pistaches-5981.jpg
PT20M
PT00M
PT20M
Combine all dressing ingredients in a small bowl; whisk to blend. Cover and refrigerate until ready to use.To assemble salad, toss half of the dressing with the salad greens.Divide evenly among 4 salad plates or bowls.Top with pears, raisins, nuts, bell pepper and onion.Slice each chicken breast into strips and lay over salad.Drizzle with remaining dressing.
4
Poires de la Californie
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0
0
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Salad
6 cups (1 1/2 L) mixed, washed and torn salad greens or spinach
3 large ripe Bartlett pear, cored and sliced
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) shelled pistachio nuts
1/2 cup (125 mL) diced red bell pepper
1/2 small red onion, sliced
4x4 oz boneless, skinless grilled chicken breast fillets, chilled
curry-chile vinaigrette
1/2 cup (125 mL) extra virgin olive oil
1/4 cup (60 mL) white wine vinegar
1 Tbsp. (15 mL) sugar
1/2 tsp. (3 mL) soy sauce
1/2 tsp. (7 mL) curry powder
1 tsp. (5 mL) dry mustard
1/4 tsp. (1 mL) pepper
2 Serrano chiles, stemmed, seeded and minced
Curried Pear, Pistachio and Grilled Chicken Salad
-
![]()
Lactose-free
4
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME
Ingredients
-
Salad
-
6 cups
(1 1/2 L)mixed, washed and torn salad greens or spinach
-
3
large ripe Bartlett pear, cored and sliced
-
1/2 cup
(125 mL)golden raisins
-
1/2 cup
(125 mL)shelled pistachio nuts
-
1/2 cup
(125 mL)diced red bell pepper
-
1/2
small red onion, sliced
-
4x4 oz
boneless, skinless grilled chicken breast fillets, chilled
-
curry-chile vinaigrette
-
1/2 cup
(125 mL)extra virgin olive oil
-
1/4 cup
(60 mL)white wine vinegar
-
1 Tbsp.
(15 mL)sugar
-
1/2 tsp.
(3 mL)soy sauce
-
1/2 tsp.
(7 mL)curry powder
-
1 tsp.
(5 mL)dry mustard
-
1/4 tsp.
(1 mL)pepper
-
2
Serrano chiles, stemmed, seeded and minced
Preparation
Combine all dressing ingredients in a small bowl; whisk to blend. Cover and refrigerate until ready to use.
To assemble salad, toss half of the dressing with the salad greens.
Divide evenly among 4 salad plates or bowls.
Top with pears, raisins, nuts, bell pepper and onion.
Slice each chicken breast into strips and lay over salad.
Drizzle with remaining dressing.
Source :
Poires de la Californie
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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