Chicken, Pear and Blue Cheese Salad

"This is a perfect light meal for the hot summer days. When grilling chicken breasts, grill a couple of extra and put in fridge for use in this salad. This recipe is compliments of The Diabetic Cookbook."
photo by twissis photo by twissis
photo by twissis
Ready In:




  • In a large salad bowl combine the greens, chicken and salad dressing.
  • Toss gently to coat.
  • Divide among 4 chilled, individual plates.
  • Arrange pear slices on top of salad.
  • Sprinkle with fresh ground black pepper.

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  1. An excellent salad & 1 even DH said was among the best he has ever had. That is high praise from my meat & potatoes guy who happens to only favor blue cheese dressing & none other. I made my dressing using Recipe #228879 by AshK (a favorite w/us) & made 2 servings as written except that I was not able to grill the chicken used. I expect it would be even better w/grilled chicken, but the grill season here has gone & left us w/colder temps, wind & rain. I cannot imagine changing a thing about this salad. It's easy-to-fix & everything works to perfection. Made for Fall PAC 2007 & thx for sharing this keeper recipe w/us.
  2. Lovely salad combo, I halved it. I added some crumbled Gorgonzola cheese to make it a more bleu cheese salad. I never by salad dressing so I mixed some sour cream, milk and mashed Gorgonzola.


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