½ cup pecans
3 cups cooked chicken, cut into bite sized pieces
2 Bartlett or Anjou pears washed and dried
2 Tbsp fresh lemon juice
3 Tbsp red or white wine vinegar
4 Tbsp plain Greek yogurt
salt to taste
1/4 tsp fresh-ground black pepper
5 Tbsp olive oil
¼ lb. Stilton (or other blue cheese), crumbled
8 cups mixed greens
In a large frying pan, toast the pecans over a moderately low heat, stirring frequently, until golden brown, about 5 minutes. Remove the nuts from the pan, let cool then coarsely chop.
Cut pears in half lengthwise and remove core. Slice the halves lengthwise into thin wedges. Toss the pear slices with lemon juice and set aside.
In a small bowl, whisk together the vinegar, yogurt, salt and pepper. Add the olive oil slowly, whisking. Stir in the crumbled Stilton, leaving the dressing chunky.
In a large bowl, toss the greens with half the dressing. Divide the salad on to four plates. Top each with pear slices and chicken. Spoon remaining dressing over the salads and top with pecans.
Tip: 3 cups of cooked chicken = 1 store bought rotisserie chicken OR 3-4 boneless skinless chicken breasts (grilled, roasted or pan fried)