Almond-Chicken Pear Salad


2 cups cooked chicken breasts, cut in 1/2-inch cubes 
1/2 cup green pepper, sliced lengthwise 
1/4 cup diced celery 
1/4 teaspoon seasoned salt 
1/2 cup lowfat plain yogurt 
2 tablespoons reduced-calorie mayonnaise 
1/2 teaspoon prepared mustard 
1/4 teaspoon ground ginger 
2 fresh NW Pears, Comice, Anjou or Bosc cored and cut in 1-inch cubes 
2 tablespoons toasted slivered almonds


Toss together chicken, green pepper and celery. Sprinkle with seasoned salt. Combine yogurt, mayonnaise, mustard and ginger; add to chicken mixture. Gently mix in pears. Serve on individual lettuce-lined salad plates. Sprinkle with almonds.


Bartletts and The Color Way - Pear Bistro Salad


1 pound cooked, skinned chicken breast halves 
8 cups assorted torn mixed salad greens 
2 fresh Bartlett pears, cored and sliced 
2 tablespoons minced shallots or green onions 
1/3 cup chopped walnuts 
1/4 cup crumbled blue cheese or other cheese 
3/4 cup Balsamic vinegar 


Cut chicken into strips. Line platter with greens; top with pears, cooked chicken, shallots and nuts. Top with cheese. Drizzle balsamic vinegar to taste over salad. Serve with crusty bread, if desired.

Other Info

Nutritional Information

Bartletts are Pear-fectly Delicious and Colorful by Elizabeth Pivonka, Ph.D., R.D., President, Produce for Better Health Foundation 

Fresh American red and green Bartlett pears are juicy, sweet and colorful. According to our nation’s leading health authorities, eating a colorful variety of fruits and vegetables will help reduce your risk of cancer, heart disease, and other chronic diseases. 

At 5 A Day, we think using color is an easy and fun way to insure variety. We’ve divided fruits and vegetables into 5 color groups—red, yellow/orange, white, green, and blue/purple. It’s simple, you just choose at least one fruit and/or vegetable from each group daily—the more the better. 

Pear Bistro Salad is a lively combination of colors and flavors. The sweet, juicy flavor, firm texture and rich color of the pears, complements the savory blue cheese, tart balsamic vinegar and crunchy walnuts. The addition of tender, white strips of lean chicken breast turns this side dish salad into a light entrée, perfect for lunch or dinner. 

Pears are available all year around. Their versatility and easy handling, not to mention their nutritional value, make them very popular with people of all ages. One medium pear has 4 grams dietary fiber (16% of the Daily Value—DV), 210 milligrams potassium, 6 milligrams vitamin C (10% DV) and about 100 calories. Pears are low in fat and naturally cholesterol- and sodium-free. They offer a quick source of energy and are ideal for someone trying to reach and maintain a healthful weight. 

Bartlett pears are one of the few fruits that do not ripen successfully on the tree. They are harvested by hand when fully mature, but before they are ripe. Pears will ripen after they are harvested. Choose a Bartlett that is bright and fresh looking with no bruises or external damage. For home ripening, place pears in a paper bag or bowl at room temperature for 3-5 days; they will yield to gentle pressure at the stem end when ripe. Always wash all fresh fruits and vegetables before eating. 

Pears are delicious eaten fresh and are most popular in salads. They are also good baked, poached, sauteed, roasted, made into preserves, jams and chutneys, and used as an ingredient in baked goods. For more information about 5 A Day The Color Way go to href and Remember, eat your colors every day!


Bosc and Cabbage Salad

Right at home on the food pyramid, Bosc pears and cabbage, one of the health cruciform vegetables, melding with other veggies, is sparked by a simple oil and lemon dressing. 


2 cups finely shredded green cabbage or savoy cabbage 
1/2 cup finely shredded carrot 
1/2 cup each thinly julienne green pepper and red or yellow peppers 
2 tablespoons thinly sliced onion 
1/4 cup vegetable oil 
2 tablespoons lemon juice 
1 tablespoon sugar 
1/4 teaspoon salt 
2 Northwest Bosc pears (divided)


Combine cabbage, carrot, peppers and green onion; toss. Combine oil, lemon juice, sugar and salt; mix until sugar dissolves. Pour over vegetables; mix well. Cover and refrigerate at least 2 hours. Core and dice 1 pear, add to cabbage mixture and toss. Serve on individual serving plates or in serving bowls. Quarter and core remaining pear. Slice each quarter 5 times leaving 1/2-inch of stem intact. Fan slices to garnish salad.