Chicken and Pear Salad


1 can (16 oz.) pear halves in light syrup
2/3 cup salad oil
1/3 cup HOLLAND HOUSE White Wine Vinegar
1/4 tsp. sugar
Dash salt
Mixed greens
1 orange, peeled and cut in sections
1/2 cup julienned carrots
2 tsp. olive oil
4 boneless, skinless chicken breast halves
1 tsp. tarragon, crushed
Salt and pepper to taste


Drain pears reserving 1/4 cup syrup in small bowl. Stir in salad oil, vinegar, sugar and salt. Arrange pears, greens, oranges and carrots on 4 plates. 

Heat olive oil in skillet. Season chicken with tarragon, salt and pepper. Cook 4 to 5 minutes per side. Slice and place on salads. Drizzle with dressing. 

Makes 4 servings.


Per serving: 570 calories, 28g protein, 22g carb, 41g fat (6g sat. fat), 75mg chol, 90mg sodium, 5g fiber

Chicken and Pear Salad
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