Pear and Chicken BLT Salad
Ingredients
- 2 cups diced cooked chicken
- 2 cups Caramelized Pear Slices recipe follows
- 3/4 cup Pear Ranch Dressing recipe follows
- 3 cups chopped lettuce
- 2 cups diced tomatoes
- ¾ cup crumbled, crisp bacon
Caramelized Pear Slices
- 4 cups Pacific Northwest Canned Pears, sliced, in juice drained
- 1 tablespoon canola oil or vegetable oil
Pear Ranch Dressing
- 4 cups Pacific Northwest Canned Pears, sliced, in juice
- 1/2 cup prepared ranch dressing
Instructions
- In a large bowl, combine diced chicken, Caramelized Pear Slices and Pear Ranch Dressing. Toss to thoroughly coat the ingredients and set aside.
- In a separate large bowl, toss lettuce with tomatoes.
- For each serving, place 1 cup of lettuce and tomato mixture on a plate and top with 1/2 cup chicken and pear salad, and 2 tablespoons crumbled bacon. Repeat for each serving and garnish with 1 slice toasted whole grain bread.
Caramelized Pear Slices
- Preheat convection oven to 375 degrees F.
- Drain pears and reserve juice for dressing.
- Place pear slices in a bowl and toss with oil to coat.
- Arrange pear slices in a single layer on sheet pan lined with parchment paper and bake 35 to 40 minutes, turning once, until the pears are caramelized.
- Remove from the oven and cool to room temperature. Makes 2 cups.
Pear Ranch Dressing
- In a saucepan, heat the reserved pear juice over medium heat and reduce by three-quarters to make 1 cup syrup.
- Remove from heat and cool to room temperature.
- Add the ranch dressing to a bowl and whisk in the cooled pear syrup until smooth.
- Cover and refrigerate until ready to use. Makes 3/4 cups.