Roasted Pear Salad with Chicken and Feta
Brenda Latchford
New Castle Elementary School
New Castle, Del.
Canned Bartlett pears and precut salad greens are the step-saving secrets for this satisfying salad. Developed for K-6 students at New Castle Elementary School, the recipe includes plenty of kid-friendly ingredients, such as craisins, diced cooked chicken and mild feta cheese. Roasting the pears turns them a golden color with a caramelized flavor.
Ingredients
1 can (#10 size) diced canned pears in juice, drained
12 cups chopped romaine lettuce
12 cups spring lettuce mix or baby greens
6 cups dried cranberries or raisins
3 cups prepared raspberry vinaigrette
Salt and freshly ground pepper, to taste
3¾ lb. cooked chicken, diced
24 oz. feta cheese
Steps
1. Preheat oven to 400 F. Lightly oil or spray a rimmed baking sheet.
2. Place drained pears on prepared baking sheet; roast 8 to 10 minutes or until lightly caramelized. Remove from oven and set aside to allow pears to cool slightly.
3. Meanwhile, in large bowl, combine lettuces, dried cranberries and vinaigrette. Toss to combine and coat all of the lettuce leaves; season to taste with salt and pepper.
4. To serve, place 1¼ cups greens in center of each plate. Top with 2½ ounces diced chicken and 1/3 cup roasted diced pears; crumble 1 ounce feta cheese over top.
Photograph courtesy of Pacific Northwest Canned Pears