Pear and Chicken BLT Salad
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Credit: Blake Swihart, Chef, and Kathleen Sanderson, Chef, Foodservice Solutions; Chester, Pennsylvania
The National Culinary Review, September 2014
2 qts. Pacific Northwest canned pear slices in juice, drained
2 T. vegetable oil
2 cups pear juice from canned pear slices
1 cup low-fat ranch dressing
1 qt. cooked, diced boneless chicken
1½ qts. finely chopped lettuce
1 qt. diced tomatoes
1½ cups crisp bacon crumbles
12 slices whole-grain bread, toasted
1. Drain pears; reserve drained pear juice. In bowl, toss pear slices with oil to coat. Place in single layer on parchment-covered full-size sheet pans. Bake in convection oven at 375°F for 35-40 minutes, or until pear slices are caramelized, turning once. Remove from heat; cool to room temperature.
2. In saucepan, heat pear juice over medium heat; reduce by three-quarters to ½ cup syrup. Remove from heat; cool to room temperature. In bowl, whisk together ranch dressing and reduced pear syrup until smooth. Put dressing in covered container; refrigerate at least 2 hours.
3. In bowl, combine diced chicken, pear slices and dressing; toss to coat.
4. Per serving: In clear bowl or glass, layer ½ cup lettuce, ½ cup tomato, ½ cup chicken/pear mixture and 2 T. bacon crumbles. Serve with 1 slice toasted whole-grain bread.
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