Roasted Pear Salad with Chicken and Feta
New Castle Elementary
New Castle, Del.
Spring vegetables and fruits are slow to come on the market in March, but this recipe works around that sourcing challenge by featuring canned and year-round ingredients. Brenda Latchford, cafeteria manager at New Castle Elementary School in Delaware roasts canned pears to caramelize them slightly, then combines the fruit with several lettuce varieties, dried cranberries, chicken and feta cheese. The salad is tossed with a raspberry vinaigrette to tie together the ingredients.
1 can (#10) diced canned pears in juice, drained
12 cups chopped romaine lettuce
12 cups spring lettuce mix or blend of baby greens
6 cups dried cranberries
3 cups prepared raspberry vinaigrette
Salt and freshly ground black pepper, to taste
3¾ cups diced cooked chicken
24 oz. feta cheese, crumbled
1. Preheat oven to 400 F and lightly grease a baking sheet with sides.
2. Place drained pears on prepared baking sheet and roast 8 to 10 minutes, or until lightly caramelized. Remove from oven; set aside to allow pears to cool slightly.
3. Meanwhile, in large bowl, combine lettuces with dried cranberries and vinaigrette. Toss to combine and coat all the lettuce leaves; season to taste with salt and pepper.
4. To serve, place 1 1/4 cup greens in center of each plate. Top with 2 1/2 ounces diced chicken, 1/3 cup roasted pears and 1 ounce feta cheese, crumbled over top.
Photograph courtesy of Pacific Northwest Canned Pear Service