Greek Grilled Chicken & Pear Salad
Crisp fresh greens topped with red bell pepper, creamy feta, toasted pine nuts, and sweet sliced pears, finished with grilled lemon pepper chicken and a light speed-scratch Mediterranean pear feta vinaigrette.
Yield 12 servings
| Ingredient | Measure |
|---|---|
| Del Monte® Sliced Pears in 100% Juice, drained (1st listed) | 1/2 cup |
| Pear Juice, reserved from the drained pears | 1 cup |
| Feta Cheese (1st listed) | 1/3 cup |
| Italian or Greek Vinaigrette | 1 cup |
| Chicken Breast, 3-4 oz | 12 each |
| Baby Greens & Romaine, chopped | 1 1/2 gallons |
| Red Pepper, 1" by 1/4" julienne | 1 1/2 cups |
| Feta Cheese, crumbled (2nd listed) | 1 1/2 cups |
| Red Onion, 1" thin sliced | 1 1/2 cups |
| Kalamata Olives, sliced | 3/4 cup |
| Del Monte® Sliced Pears in 100% Juice, drained (2nd listed) | 2 1/4 cups |
| Pine Nuts, toasted | 1/3 cup |
| Pita Bread (optional, for serving) | 12 each |
TIPS
Del Monte® Diced Pears in Juice also work well on this salad.
For a more upscale version of this, add wedges of marinated artichoke hearts and shaved pecorino cheese.
3 ounces of chicken is a good lunch portion, for dinner consider using 4 to 5 ounces.
Consumers prefer freshly cooked hot or warm protein on their entrée salads. In a high-volume meal period, small batches can be grilled, sliced and held hot for service.
Directions:
Pear Feta Vinaigrette:
- In a blender, combine pears (1st listed), reserved pear juice and feta (1st listed). Blend on high until smooth.
- Add vinaigrette slowly and puree until emulsified. Hold refrigerated for service.
Salad:
- Season chicken breasts and hold refrigerated for service.
- For each order, grill breasts on a well-oiled grill on both sides to an internal temperature of 165°F.
- As chicken grills, plate about 2 cups of greens and top with 2 tablespoons each of red pepper, feta (2nd listed), and onion. Add 1 tablespoon of sliced olives.
- Slice grilled chicken into bite sized pieces and plate over salad.
- Add a few sliced pears (2nd listed) over chicken and salad. Garnish with ½ tablespoon pine nuts.
- Dress salad with 3 tablespoons of dressing or serve on the side.
- Warm 2 wedges of pita on the grill and serve with the salad.
Pear Feta Vinaigrette:
- In a blender, combine pears (1st listed), reserved pear juice and feta (1st listed). Blend on high until smooth.
- Add vinaigrette slowly and puree until emulsified. Hold refrigerated for service.
Salad:
- Season chicken breasts and hold refrigerated for service.
- For each order, grill breasts on a well-oiled grill on both sides to an internal temperature of 165°F.
- As chicken grills, plate about 2 cups of greens and top with 2 tablespoons each of red pepper, feta (2nd listed), and onion. Add 1 tablespoon of sliced olives.
- Slice grilled chicken into bite sized pieces and plate over salad.
- Add a few sliced pears (2nd listed) over chicken and salad. Garnish with ½ tablespoon pine nuts.
- Dress salad with 3 tablespoons of dressing or serve on the side.
- Warm 2 wedges of pita on the grill and serve with the salad.
