Chicken And Pear Salad With Curry Vinaigrette

Source: The Toronto Star

Susan Sampson

Adapted from a California Pear Advisory Board recipe.

You can use strips of store-bought barbecued chicken to make this even faster.

VINAIGRETTE:

1/2 cup extra-virgin olive oil

1/4 cup white wine vinegar

1 tbsp granulated sugar

1-1/2 tsp soy sauce

1-1/2 tsp curry powder

1 tsp dry mustard

1/4 tsp pepper

1 large jalapeno, seeded, minced

SALAD:

1 lb (450 g) boneless, skinless chicken breasts

Extra-virgin olive oil

Salt to taste

6 to 8 cups mixed greens, to taste

1/2 cup diced red bell pepper

2 ripe but firm pears, peeled, sliced in thin wedges

1 cup thinly sliced red onion

1/2 cup shelled pistachio nuts

For vinaigrette, whisk together ingredients in small bowl. Cover and refrigerate. Makes about 2/3 cup.

For salad, preheat barbecue to medium. Rub chicken breasts with oil. Sprinkle with salt. Grill until cooked through, about 5 minutes, turning once. Slice thinly.

In large bowl, toss greens with half the vinaigrette. Place on 4 serving dishes or large platter. Top with pepper, pears and onion. Arrange chicken on top, then drizzle with its own juices.

Drizzle with some or all of remaining dressing, to taste. Sprinkle pistachios over top.