Pero/Pear

I must admit, I was a little overjoyed when I found this Chicken & Pear Salad draft lost in a see of past posts. I haven’t cooked or baked anything blog-worthy in the last week or so and began to wonder a Wednesday post was going to happen.

This salad was made as practice, to see if it would cut the mustard for a school lunch. It passed my lil’ test. Light, but filling, this salad is not only tasty for the summer, but can cross over to fall without much thought. I used Bartlett Pears here, but Bosc will be wonderful as well.

Enjoy!

Chicken & Pear Salad with Creamy Asian Vinaigrette

1 pear, peeled, cored and cut into 1-inch cubes
1 cup cooked chicken, cut into 1/2-inch cubes
¾ cup pepper trio, diced
¼ teaspoon seasoned salt
Creamy Asian Vinaigrette (recipe below)
2 Tbsp. chopped chives (for garnish)

In a bowl, add peppers

chicken

and pear. Toss together gently. Sprinkle with salt. Add Vinaigrette; mix gently. Garnish with almonds. 2 servings

Creamy Asian Vinaigrette
3 Tbsp. Rice Wine Vinegar
½ cup mayonnaise (I used Veganaisse)
1 Tbsp Dijon mustard
2 tsp fresh ground ginger*

Whisk all the ingredients together. Makes about ½ cup.

Cook Notes: (1) place gingPr in mortar and pound to paste with pestle. Or, dice finely. (2) Basic oil & vinegar dressing is good with this salad, too. (2) Tastes delicious in a lettuce wrap. (3) Add almonds and toss with the mixture for added crunch.

{ 4 comments… read them below or add one }

Barbara | VinoLuciStyle August 25, 2010 at 10:54 am

I love the sound of this salad…I’ve grown so fond of salad with fruit in lieu of veggies and the dressing sounds unique while still being simple. Perfect.