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  • February 2008
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Honey Dijon Chicken, Pear and Spinach Salad

Pears, grapes, and dried cranberries make this salad colorful as well as healthy. It is an original recipe I created for a quick and flavorful meal for my family. I’m happy to pass it from my kitchen to yours.

Honey Dijon Chicken, Pear and Spinach Salad

1-1/2 pounds Foster Farms Savory Servings TM Boneless, skinless Honey Dijon chicken breasts
1 pkg. (6-ounces) fresh baby spinach leaves
2 ripe Bartlett pears, cored and sliced
1 cup fresh red or green seedless grapes, halved
½ cup dried cranberries
½ cup toasted almonds
½ cup bottled Raspberry Vinaigrette

Preheat charcoal or gas grill and lightly coat with oil or cooking spray. Place chicken on prepared grill, 4 to 6 inches from heat source. Cook 5 to 10 minutes on each side or until chicken reaches 160ºF on meat thermometer or juices run clear and meat is no longer pink inside. Cool slightly and slice chicken diagonally into strips.

In large salad bowl, toss together spinach, pears, grapes, and cranberries with Vinaigrette. Place salad on large platter or individual serving plates. Top with grilled chicken breast strips and sprinkle with toasted almonds.Serves 4.

HINT/TIP: Alternately, chicken may be pan roasted or oven baked if desired.

Want to make your own Honey Dijon Chicken? Try my recipe for Quick & Easy Honey Dijon Chicken


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