Thursday, December 18, 2014

Winter Chicken 'n' Pear Salad for Two

Pictured - One Delicious Serving
We have delicious Bosc pears, all ripened and juicy. Chef's choice was a hot 'n' cold savory salad for tonight's dinner. Early in the day, I washed and set a first layer in two bowls:

Baby Spinach

No first-choice goat cheese in the house, so with the immersion blender I prepared:

Low-fat Cottage Cheese and a Roasted Red Pepper from the freezer - thawed, of course

I layered that onto sides of spinach and garnished one side with:

Hard-boiled Egg and Cucumber Pinwheels

The above was refrigerated. Meanwhile, I poached:

Two peeled and sliced Pears in a mixture of Honey, Butter and Balsamic vinegar (about 2 tablespoons of each), setting them aside to reach room temp... saved  poaching liquid

When dinnertime arrived, I very gently poached:

Thinly Sliced Chicken Breast in pear liquid with a little added butter and a sprinkling of paprika - further sliced on the bias into small pieces and

Topped the middle of salad with warm chicken, placing pears on other cheesy side… dressed chicken with remaining liquid and a sprinkling of crushed almonds

It worked! Something different from my cucina, served with a steamy mug of tomato soup. Add or subtract to make it yours. Buon Appetito!