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Curried Pear, Pistachio and Grilled Chicken Salad https://www.metro.ca/userfiles/image/recipes/salade-cari-poulet-grille-poires-pistaches-5981.jpg PT20M PT00M PT20M
Combine all dressing ingredients in a small bowl; whisk to blend. Cover and refrigerate until ready to use.To assemble salad, toss half of the dressing with the salad greens.Divide evenly among 4 salad plates or bowls.Top with pears, raisins, nuts, bell pepper and onion.Slice each chicken breast into strips and lay over salad.Drizzle with remaining dressing.
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Salad 6 cups (1 1/2 L) mixed, washed and torn salad greens or spinach 3 large ripe Bartlett pear, cored and sliced 1/2 cup (125 mL) golden raisins 1/2 cup (125 mL) shelled pistachio nuts 1/2 cup (125 mL) diced red bell pepper 1/2 small red onion, sliced 4x4 oz boneless, skinless grilled chicken breast fillets, chilled curry-chile vinaigrette 1/2 cup (125 mL) extra virgin olive oil 1/4 cup (60 mL) white wine vinegar 1 Tbsp. (15 mL) sugar 1/2 tsp. (3 mL) soy sauce 1/2 tsp. (7 mL) curry powder 1 tsp. (5 mL) dry mustard 1/4 tsp. (1 mL) pepper 2 Serrano chiles, stemmed, seeded and minced
Curried Pear, Pistachio and Grilled Chicken Salad

Curried Pear, Pistachio and Grilled Chicken Salad

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  • Lactose-free
4
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Salad
  • 6 cups
    (1 1/2 L)
    mixed, washed and torn salad greens or spinach
  • 3
    large ripe Bartlett pear, cored and sliced
  • 1/2 cup
    (125 mL)
    golden raisins
  • 1/2 cup
    (125 mL)
    shelled pistachio nuts
  • 1/2 cup
    (125 mL)
    diced red bell pepper
  • 1/2
    small red onion, sliced
  • 4x4 oz
    boneless, skinless grilled chicken breast fillets, chilled
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    200 - 400 g SELECTED VARIETIES



  • curry-chile vinaigrette
  • 1/2 cup
    (125 mL)
    extra virgin olive oil
  • 1/4 cup
    (60 mL)
    white wine vinegar
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  • 1 Tbsp.
    (15 mL)
    sugar
  • 1/2 tsp.
    (3 mL)
    soy sauce
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    SHARWOOD'S SAUCES

    SHARWOOD'S SAUCES

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    250 - 395 ml SELECTED VARIETIES


  • 1/2 tsp.
    (7 mL)
    curry powder
  • 1 tsp.
    (5 mL)
    dry mustard
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    MAILLE MUSTARD

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  • 1/4 tsp.
    (1 mL)
    pepper
  • 2
    Serrano chiles, stemmed, seeded and minced
Imprimer ma sélection

Preparation

Combine all dressing ingredients in a small bowl; whisk to blend. Cover and refrigerate until ready to use.

To assemble salad, toss half of the dressing with the salad greens.

Divide evenly among 4 salad plates or bowls.

Top with pears, raisins, nuts, bell pepper and onion.

Slice each chicken breast into strips and lay over salad.

Drizzle with remaining dressing.

Source : Poires de la Californie

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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