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Marinated Chicken and Pear Salad

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  Chicken 3 Pound, oven barbecued (5 Kilogram)
  Dried pears 7 Ounce (200 Gram Packet)
For marinade:
  Olive oil 4 Fluid Ounce (1/2 Cup Or 120 Milliliter)
  Orange juice 4 Fluid Ounce (1/2 Cup Or 120 Milliliter)
  Red wine vinegar 2 Tablespoon
  Whole cloves 3
  Bay leaves 3 Small
  Pine nuts 2 Tablespoon
  Raisins 1 1⁄4 Ounce (1/4 Cup Or 45 Gram)
  Sweet chili sauce 1 Teaspoon
For salad
  Mixed salad greens 1 Pound, crisped (500 Gram)
  Lebanese cucumber 2 , thinly sliced
  Spanish onion 1 Small

1. Remove the flesh from the chicken. Carve chicken and discard the bones. Place chicken in a flat, non-metal dish and place dried pears on top.
2. Mix marinade ingredients together, pour over chicken and pears and refrigerate for 2 hours.
3. Place salad greens on serving plate, arrange the chicken strips and pear halves on the salad.
4. Whisk the remaining marinade with a little extra oil and spoon over the salad.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
120 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4660 Calories from Fat 2605

% Daily Value*

Total Fat 293 g450.4%

Saturated Fat 61.3 g306.6%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 1056.2 mg44%

Total Carbohydrates 227 g75.5%

Dietary Fiber 26.7 g106.8%

Sugars 178.1 g

Protein 294 g587.4%

Vitamin A 161% Vitamin C 319.7%

Calcium 43.9% Iron 127.9%

*Based on a 2000 Calorie diet

Marinated Chicken And Pear Salad Recipe