2823
1 tablespoon extra-virgin olive oil 4212
To complete THE recipe: 46
1/4 cup red wine vinegar 2543
2396
3. TO assemble THE salads, arrange THE endive AND leaf lettuce on four plates. Slice THE chicken into thin strips AND arrange atop with greens along with THE pear slices. Drizzle with THE vinaigrette, sprinkle with pepper AND garnish with feat AND hazelnuts. 5493
Gingered Plum Dressing: Whisk together 1/4 cup fresh orange juice, 2 tablespoons Chinese plum sauce, 2 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon Dijon mustard, 1 teaspoon finely chopped fresh ginger, AND a pinch OF red pepper flakes. 6200
6734
Fresh ground pepper, crumbled feta AND toasted hazelnuts FOR garnish 5132
1/2 red bell pepper, cut into 1/4-inch strips 9938
2 large ripe pears, halved lengthwise, each half cut into 3/8-inch slices 2864
1435
Chinese wheat-flour noodles, with their curly shape AND tender texture, form a delectable foundation FOR THE vegetables AND chicken, all flavored with a hint OF ginger AND plum. TO make THE most efficient use OF your time, start a pot OF boiling water TO cook THE noodles before you start THE chicken.8377
1 teaspoon minced garlic 4893
For THE vinaigrette: 5346
The pronounced flavor OF hazelnut oil is especially pleasing on bitter greens such as Belgian endive. An artful arrangement OF greens topped with chicken, pears AND hazelnuts creates a memorable salad indeed. 9298
4786
Spicy Crispy Chicken Salad 5666
Salt TO taste 8336
2 peaches, cut into 3/8-inch wedges 7670
4359
12 ounces chicken breast tenders, cut into 2-inch pieces 6948
Olive oil FOR brushing 1836
1862
7095
8738
Fall casserole recipes 1155
12 ounces chicken breast tenders, halved lengthwise AND crosswise into strips 6561
4 ounces Chinese wheat-flour noodles 341
Directions: 6348
Ingredients: 982
4425
1. Heat oil IN a large saut¨¦ pan over medium-high heat. Add chicken, asparagus AND bell pepper AND cook, stirring occasionally, FOR 5 minutes. Add THE green onions AND garlic, continue TO cook FOR 1 more minute. THE chicken should BE lightly browned AND thoroughly cooked. 9404
1/8 teaspoon pepper or TO taste 4466
How TO eat healthy at THE salad bar6628
2. While THE chicken is cooking, whisk together THE vinaigrette ingredients IN a small bowl. Lightly brush THE pear slices with oil AND cook on THE preheated grill pan FOR 10 TO 15 seconds per side or just until THE grill markings become light brown. Transfer TO a plate. 5453
8977
Salt AND pepper TO taste 5747
127
3 green onions, coarsely chopped 6988

Grilled Chicken AND Pear Salad with Hazelnut Vinaigrette

Serves 4 9058
2/3 cup Gingered Plum Dressing (see below) 193
1 teaspoon minced garlic 9445
1689
Olive oil from brushing 4959
7802
2. Reduce heat TO low. Add 1/3 cup dressing AND stir gently until warm, taking care that THE vinaigrette does not evaporate. 9272
Celebrate THE fruits OF late summer AND serve this artfully composed salad on a warm fall evening. If you prefer, cook chicken breasts on your outdoor grill rather than indoor on a skillet. Cut them into strips before adding TO this colorful, satisfying salad. 9552

Warm chicken salad recipes

Recipes courtesy OF Paulette Mitchell from her cookbook The Complete 15-Minute Gourmet, available IN October 2008. 1368
Dash OF salt AND pepper 5920
20 leaves Belgian endive (2 heads) 4919
1/4 cup canola oil 580

Warm Chicken Stir-fry Salad with Gingered Plum Dressing

Serves 4 941
1 cup fresh blueberries 7202
3. Drop noodles into a pan OF boiling water AND cook according TO package directions. Drain well AND rinse with cool water. Drain again AND pour into a medium-sized bowl. Add THE remaining dressing AND toss until evenly combined. 8417
2116
1. Heat THE stovetop grill pan over high heat. Lightly brush both sides OF chicken breasts with oil. Reduce THE heat TO medium-high AND cook FOR 5 minutes per side or until lightly browned AND thoroughly cooked. Transfer TO a plate AND sprinkle with salt AND pepper. Cover TO keep warm. 3678
2 cups asparagus IN 2-inch pieces 1648
7736
1 teaspoon lemon pepper 6815
1 teaspoon Dijon mustard 6922
1 tablespoon canola oil 6602
For THE vinaigrette: 7563