Change text size
Rate and Comment
Print
ShareChicken, Pear, and Parmesan Salad
This quick main-dish dinner salad is tossed with a simple and slightly sweet honey vinaigrette dressing.
MAKES: 4 servings
SERVING SIZE: 2 1/2 cupCARB GRAMS PER SERVING:
26
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 306
- Protein(gm): 26
- Carbohydrate(gm): 26
- Fat, total(gm): 11
- Cholesterol(mg): 64
- Saturated fat(gm): 3
- Monosaturated fat(gm): 6
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 4
- Sugar, total(gm): 18
- Vitamin A(IU): 3498
- Vitamin C(mg): 15
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 10
- Pyridoxine (Vit. B6)(mg): 1
- Folate(µg): 85
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 343
- Potassium(mg): 528
- Calcium(DV %): 141
- Iron(DV %): 2
- Vegetables(d.e): 1
- Fruit(d.e): 2
- Lean Meat(d.e): 4
- Fat(d.e): 1
Diabetic Exchanges
- 2 tablespoons cider vinegar or white wine vinegar
- 2 tablespoons olive oil or canola oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 5 cups torn fresh spinach leaves
- 2 cups shredded or chopped cooked chicken breast
- 2 pears, cored and cut into cubes
- 1/2 of a small red onion, thinly sliced
- 1/4 cup dried cranberries or raisins
- 1 ounce Parmesan cheese, shaved
1. In a small screw-top jar combine vinegar, oil, honey, salt, and pepper. Cover and shake well.
2. In a large salad bowl combine greens, chicken, pears, onion, and, cranberries. Drizzle dressing over salad, tossing to coat evenly. Top with cheese. Makes 4 (about 2-1/2 cup) servings
Variation
-
Easy version:
Omit vinegar, oil, honey, salt and pepper; use 1/3 cup bottled light balsamic salad dressing instead; use a 5-ounce package baby spinach leaves; use refrigerated or frozen chopped cooked chicken and pre-shredded Parmesan cheese.
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
