Chicken and Red Bartlett Salad
Recipe courtesy of U.S.A. Pears.
3 tablespoons red wine vinegar
3 tablespoons vegetable oil
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon grated lemon peel
1/2 teaspoon crushed thyme
2 Northwest Red or Yellow Bartlett pears, cored and sliced
2 cup Napa cabbage, chopped (may substitute with savoy or green cabbage)
1 cup cooked chicken, diced
1/2 cup radishes, sliced
2 tablespoons green onions, chopped
1 tablespoon sesame seeds
- For Vinaigrette: Combine vinegar, vegetable oil, parsley, lemon peel and crushed thyme; mix well. Drizzle over salad. Makes about 1/3 cup.
- For Salad: Cut slices from 1 1/2 pears into chunks; toss all salad ingredients except remaining pear slices in mixing bowl. Arrange mixture on serving plate; garnish with pear slices.
Makes 4 servings.
Recipe and photograph courtesy of U.S.A. Pears.