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Chicken, Pear, and Parmesan Salad Recipe

   
 

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     Chicken, Pear, and Parmesan Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   25 min

Ingredients
2 tablespoons cider vinegar or white wine vinegar
2 tablespoons olive oil or canola oil
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
5 cups torn fresh spinach leaves
2 cups shredded or chopped cooked chicken breast
2 pears, cored and cut into cubes
1/2 of a small red onion, thinly sliced
 
1/4 cup dried cranberries or raisins
1 ounce Parmesan cheese, shaved

Instructions
1. In a small screw-top jar combine vinegar, oil, honey, salt, and pepper. Cover and shake well. 2. In a large salad bowl combine greens, chicken, pears, onion, and, cranberries. Drizzle dressing over salad, tossing to coat evenly. Top with cheese. Makes 4 (about 2-1/2 cup) servings Variation Easy version- Omit vinegar, oil, honey, salt and pepper; use 1/3 cup bottled light balsamic salad dressing instead; use a 5-ounce package baby spinach leaves; use refrigerated or frozen chopped cooked chicken and pre-shredded Parmesan cheese.
Servings Per Recipe- 4 Calories- 306 Protein(gm)- 26 Carbohydrate(gm)- 26 Fat, total(gm)- 11 Cholesterol(mg)- 64 Saturated fat(gm)- 3 Monosaturated fat(gm)- 6 Polyunsaturated fat(gm)- 1 Dietary Fiber, total(gm)- 4 Sugar, total(gm)- 18 Vitamin A(IU)- 3498 Vitamin C(mg)- 15 Thiamin(mg)- 0 Riboflavin(mg)- 0 Niacin(mg)- 10 Pyridoxine (Vit. B6)(mg)- 1 Folate(µg)- 85 Cobalamin (Vit. B12)(µg)- 0 Sodium(mg)- 343 Potassium(mg)- 528 Calcium(DV %)- 141 Iron(DV %)- 2 Diabetic Exchanges Vegetables(d.e)- 1 Fruit(d.e)- 2 Lean Meat(d.e)- 4 Fat(d.e)- 1


Originally Submitted
4/1/2012





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