Week 1: Warm Chicken and Pear Salad

Warm Chicken and Pear Salad

Directions

Serve with crusty whole-grain baguette or rolls

2 dinners and 2 lunches?  You’ll have to let me know how the amount goes. 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pears, sliced
• 1 small onion, minced
• 6 tablespoons Sherry vinegar
• 4 teaspoons Dijon mustard
• 2 cups shredded cooked turkey or chicken
• 1 bunch spinach (either baby or regular) or you can use chard chopped up
• 1 large fennel bulb, cored and thinly sliced (just the white part of the fennel)(I use the mandolin on the food processor for this)
• 2 large carrots, cut into matchsticks
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Whatever kind of lettuce you like
• 1/2 cup crumbled goat cheese

Heat oil in fry pan over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a spoon.

Whisk onion, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add chicken, spinach, fennel, and carrots . Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.

Put lettuce on plate and then mound some of the above recipe on it; add goat cheese on top.