Asian Pear and Chicken Salad

California Raisin Marketing Board
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 15 mins


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
1/2cup fresh pomegranate seeds
1/2cup finely slivered fresh mint
-- Fresh chopped chives


  1. 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.
  2. 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.
  3. 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).
  4. 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. 

Nutritional Info *per serving

  • Calories 310
  • Glycemic Load 1.58
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 6g
  • Cholesterol 75mg
  • Sodium 610mg
  • Potassium 710mg
  • Carbohydrate 26g
  • Fiber 4g
  • Sugars 18g
  • Protein 29%
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 40%
  • Calcium 8%
  • Iron 15%