Pear and fig salad with chicken and blue cheese
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Asian pears are sometimes called apple pears because of their crisp texture. You can use a regular pear or an apple in this salad if you prefer, but we really enjoy the Asian pear's firmness since it holds up so well after being tossed with a bunch of other ingredients. The citrusy, savory salad dressing is made by whisking together chopped shallot, rice vinegar, fresh orange, olive oil, and Dijon mustard. Toss with endive, mixed greens, pears, figs, blue cheese, roasted hazelnuts, and chicken for a hearty meal that you can serve all on its own for dinner or without the chicken as the perfect, colorful side to any entrée.
Ingredients
Shallot
1 Tbsp, chopped, finely chopped
Unseasoned rice vinegar
1 Tbsp, unseasoned
Orange zest
½ tsp, grated
Orange juice
1 Tbsp
Olive oil
1½ tsp
Dijon mustard
½ tsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Endive
4 cup(s), frisée variety or escarole, torn
Fresh mixed greens
2 cup(s), lightly packed
Asian pear
1 medium, cored, and sliced
Fresh figs
8 medium, stemmed and quartered
Reduced fat crumbled blue cheese
¼ cup(s)
Unsalted dry-roasted hazelnuts (no sugar added)
⅛ cup(s), (2 tbsp), coarsely chopped
Fat free oven-roasted chicken breast
8 oz, torn or chopped
Instructions
1
To make dressing, whisk together shallot, vinegar, orange zest and juice, oil, mustard, salt, and pepper in large bowl.
2
Add curly endive or escarole, salad greens, and pear and toss to coat. Add figs, blue cheese, chicken, and hazelnuts and toss gently to combine.
3
Per serving: about 2 cups
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