Curried Pear, Pistachio

and Grilled Chicken Salad

Makes 4 servings

For the curry-chili vinaigrette:

* 1/2 cup (125 mL) olive oil

* 1/4 cup (60 mL) white wine vinegar

* 1 tbsp (15 mL) sugar

* 1 1/2 tsp (7 mL) soy sauce

* 1 1/2 tsp (7 mL) curry powder

* 1 tsp (5 mL) dry mustard

* 1/4 tsp (1 mL) black pepper

* 2 serrano chilies, stemmed, seeded and minced

For the salad:

* 6 cups (1.5 L) mixed, washed and torn salad greens OR spinach

* 3 large Bartlett pears, cored and sliced

* 1/2 cup (125 mL) golden raisins

* 1/2 cup (125 mL) shelled pistachios OR pine nuts

* 1/2 cup (125 mL) diced red bell pepper

* 1/2 small red onion, sliced

* 4 boneless, skinless chicken breasts, grilled and chilled, each about 4 oz (115 g)

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

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

Divide evenly among 4 salad plates or bowls.

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

Slice each chicken breast into strips and place over salad.

Drizzle with remaining dressing.

Approximate nutrition per serving: 693 calories, 39 g fat, 40 g protein, 48 g carbohydrates, 8 g fibre

-- California Pear Advisory Board