Chicken, 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 cup

CARB GRAMS PER SERVING: 26

Rated :

by 4 people

Nutrition Facts Per Serving:

Servings Per Recipe: 4
cal.(kcal): 306
Fat, total(g): 11
chol.(mg): 64
sat. fat(g): 3
carb.(g): 26
Monosaturated fat(g): 6
Polyunsaturated fat(g): 1
fiber(g): 4
sugar(g): 18
pro.(g): 26
vit. A(IU): 3498
vit. C(mg): 15
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 10
Pyridoxine (Vit. B6)(mg): 1
Folate(�g): 85
Cobalamin (Vit. B12)(�g): 0
sodium(mg): 343
Potassium(mg): 528
calcium(mg): 141
iron(mg): 2

Diabetic Exchanges

Vegetables(d.e): 1
Fruit(d.e): 1.5
Lean Meat(d.e): 3.5
Fat(d.e): 1
Carb Choice(d.e): 2

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.

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