This colorful dish combines the summer flavor of citrus, with the fall taste of pear to create a colorful dish perfect for lunch or a light dinner. Substitute extra virgin olive oil for salad oil in this recipe.

Chicken and Pear Salad


1 can (16 oz.) pear halves in light syrup
2/3 cup salad oil
1/3 cup Holland House White Wine Vinegar
1/4 tsp. sugar
Dash salt
Mixed greens
1 orange, peeled and cut in sections
1/2 cup julienned carrots
2 tsp. olive oil
4 boneless, skinless chicken breast halves
1 tsp. tarragon, crushed
Salt and pepper to taste


Drain pears reserving 1/4 cup syrup in small bowl. Stir in salad oil, vinegar, sugar and salt. Arrange pears, greens, oranges and carrots on 4 plates.

Heat olive oil in skillet. Season chicken with tarragon, salt and pepper. Cook 4 to 5 minutes per side. Slice and place on salads. Drizzle with dressing.

Makes 4 servings.

*Recipe and image courtesy of Holland House.*