1. When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you’re not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
2. Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
3. Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.
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|Serving Size: 1 Serving (2067g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1678 (58%)|
|Amt Per Serving||% DV|
|Total Fat 186.4g||249 %|
|Saturated Fat 71.7g||358 %|
|Monounsaturated Fat 80.9g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 632.5mg||195 %|
|Sodium 3645.2mg||126 %|
|Potassium 6013.7mg||158 %|
|Total Carbohydrate 141.8g||42 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 126g|
|Protein 164.2g||235 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2869
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