email this page
3 tablespoons sherry or balsamic vinegar
2 tablespoons maple syrup
1½ teaspoons Dijon mustard
½ teaspoon kosher salt
Coarsely ground black pepper
6 tablespoons extra-virgin olive oil
2 firm ripe pears, peeled, cored and thinly sliced
1 large head red leaf lettuce (8 cups)
1 small red onion, thinly sliced
3 cups roughly shredded rotisserie chicken
½ cup chopped toasted pecans
1 ounce Parmigiano Reggiano cheese, shaved
Instructions
2 tablespoons maple syrup
1½ teaspoons Dijon mustard
½ teaspoon kosher salt
Coarsely ground black pepper
6 tablespoons extra-virgin olive oil
2 firm ripe pears, peeled, cored and thinly sliced
1 large head red leaf lettuce (8 cups)
1 small red onion, thinly sliced
3 cups roughly shredded rotisserie chicken
½ cup chopped toasted pecans
1 ounce Parmigiano Reggiano cheese, shaved
1. Combine first 5 ingredients. Whisk in oil. Place pears in a medium bowl. Add 2 tablespoons vinegar mixture; toss.
2. Combine lettuce, red onion and chicken in a large bowl. Add remaining vinaigrette (or to taste) and toss.
3. Arrange salad on large plates. Top each serving with pears, pecans and cheese. Serves 6.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Nutritional Information
2. Combine lettuce, red onion and chicken in a large bowl. Add remaining vinaigrette (or to taste) and toss.
3. Arrange salad on large plates. Top each serving with pears, pecans and cheese. Serves 6.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Per serving: 400 calories, 25g fat, 65mg chol., 26g prot., 20g carbs., 4g fiber, 310mg sodium.
