Preparation Time: 20 minutes

Cook Time: 5 minutes

Cut: Cooked Chicken


½ cup (125 ml) pecans
3 cups (750 ml) cooked chicken, cut into bite sized pieces
2 Bartlett or Anjou pears washed and dried
2 Tbsp (30 ml) fresh lemon juice
8 cups (2 L) mixed greens
¼ lb. Stilton (or other blue cheese), crumbled

Stilton Dressing:
3 Tbsp (45 ml) red or white wine vinegar
4 Tbsp (60 ml) plain Greek yogurt
salt to taste
1/4 tsp (1.25 ml) fresh-ground black pepper
5 Tbsp (75 ml) olive oil


Note: 3 cups of cooked chicken = 1 store bought rotisserie chicken OR 3-4 boneless skinless chicken breasts (grilled, roasted or pan fried)

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.

In a large bowl, toss the greens with half the dressing. Divide the salad on to four plates. Top each with pear slices, chicken and crumbled Stilton. Spoon remaining dressing over the salads and top with pecans.