Cranberry Pear Salad with Curried Hazelnuts

If you’re looking for a sweet morning treat, this recipe is a great fix with a mixture of fruit and nuts with warm cinnamon vanilla bread.

Ingredients

½ cup low fat creamy garlic salad dressing

½ cup finely chopped pecans

4 skinless, boneless chicken breast halves

1 head romaine lettuce leaves, torn into

½ inch wide strips

1 can (15 ounces) mandarin oranges, drained

¾ cup dried cranberries

4 ounces blue cheese, crumbled

½ cup low fat Ranch dressing

Directions

  1. Preheat oven to 400°F.
  2. Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
  3. Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
  4. On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.
Cranberry Pear Salad with Curried Hazelnuts

Nutritional Information

Based on 4 servings.

Per serving:

Calories

580

Total Fat

29g

Saturated Fat  

7g

Monounsaturated Fat

11g

Polyunsaturated Fat

5g

Cholesterol

100mg

Sodium

1070mg

Carbohydrates

48g

Dietary Fiber      

5g

Protein

36g