Warm Chicken, Pear, and Blue Cheese Salad with Pear Vinaigrette

Renee's Kitchen Adventures

Servings - 1   Serving Size - 1 salad with 2 TBS of dressing   Points Plus per Serving - salad = 8 Points+,  Dressing = 2 Points+
For Salad:  Calories - 302,   Total Fat - 9.7g,   Carb. - 36.3g,   Protein - 22.1g,   Fiber - 5.5g
For 2 TBS Dressing:  Calories - 75.5,   Total Fat - 7.5g,   Carb. - 2.9g,   Protein - 0.1g,   Fiber - 0.4g


For Salad:
2 1/2 cups Mixed baby salad greens
1/2 medium ripe pear (any variety), sliced
1/2 cup red grapes, halved
1/2 oz. crumbled blue cheese

For Dressing:
1 medium ripe pear (any variety), peeled, chopped and cored
3 TBS apple cider vinegar
1 tsp. Dijon mustard
1 tsp. granulated sugar
1/3 cup extra virgin olive oil
salt and pepper, to taste

  1. To prepare the dressing:  In a small food processor or blender, add the pear, vinegar, mustard, and sugar. Process or blend until a smooth puree.  With the blades running, slowly add in 1/2 cup extra virgin olive oil.  Taste for salt and pepper, and add as desired.  Pour dressing into a container and set aside while assembling the salad. Recipe will yield approx. 1 1/4 cups. 
  2. To assemble salad:  Place the salad greens on a plate.  Top with pear slices, grapes, chicken, and blue cheese.  Top with 2 TBS of the prepared dressing.  Store remainder of dressing, covered in the refrigerator.