Asian Pear and Chicken Salad

Recipe by California Raisin Marketing Board

California Raisin Marketing Board

Ingredients

Pomegranate-Mustard Dressing: 1/2cup pomegranate juice; 1tablespoon honey; 2tablespoons Dijon mustard; 1tablespoon finely chopped shallot; -- Sea salt, to taste; -- Fresh ground black pepper, to taste; 2tablespoons canola oil; 2-- fresh ripe Asian pears, peeled and thinly sliced; 4cups (8 ounces) baby spinach leaves; 1/2cup California golden raisins
Herb-Crusted Chicken:: 6-- boneless skinless chicken breasts (4 ounces each); 3/4teaspoon Sea salt; 1/3teaspoon Fresh ground black pepper, to taste; 1/2cup chopped fresh Italian parsley; 1/4cup finely chopped fresh mint; 1/4cup chopped fresh chives; 1/4cup chopped fresh dill weed; 1tablespoon olive oil
Toppings:: 1/2cup fresh pomegranate seeds; 1/2cup finely slivered fresh mint; -- Fresh chopped chives

Pomegranate-Mustard Dressing: Measure pomegranate juice into saucepan. Heat and simmer over medium-high heat until reduced to about 1/4 cup. Cool completely. Turn into blender. Add honey, mustard, shallot, salt and pepper. Pulse to mix well. With blender running, add oil in a slow steady stream. Set aside.
Combine pears, spinach and raisins in a large mixing bowl. Add 1/4 cup dressing. Mix together and season to taste with salt and pepper. Cover and set aside to chill.
Herb Crusted Chicken: Season chicken breasts well on both sides with salt and pepper. Combine herbs in small bowl; mix well. Press liberal amount of herbs onto both sides of breasts. Heat oil in nonstick skillet over medium-high heat and sauté chicken about 4 minutes on both sides, until done (170F).
To Serve: Arrange salad on large individual serving plates. Thinly slice chicken breasts and arrange on top. Drizzle with dressing and top with pomegranate seeds, mint and chives.