Chicken Salad with Pear and Walnuts

FM Staff

YIELD: 16 servings

FOR THE CHICKEN MARINADE:
1 cup soy sauce
1 cup honey
1 cup cooking sherry
8 cloves garlic, minced
3 lbs. chicken breasts

FOR THE SALAD DRESSING:
8 each Anjou or Bosc pears
1 each lemon
2 cups orange juice
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup vegetable oil
1/4 tsp. salt
1/4 tsp. pepper

18 cups mesclun salad mix
1 1/2 cups walnuts, toasted and chopped

1. TO MAKE THE MARINADE (THREE DAYS BEFORE ASSEMBLY): Combine soy sauce, honey, cooking sherry and minced garlic together; mix well. Pour over chicken in container and refrigerate for three days before service.

2. TO MAKE THE DRESSING: Peel pears and slice.Toss slices in 1 Tbsp. lemon juice and cover with cold water; reserve.Take peels and stems of pears and place in a food processor with remaining juice of lemon; process to a smooth pulp. Place pulp in a china cap and press through. Add orange juice, cinnamon, nutmeg, oil, salt and pepper; reserve.

3. On day of service, place chicken on sheet tray in a 350°F oven and cook until internal temperature reaches 165°F. Cool slightly and dice chicken; reserve.

4. Take sliced pears, cooked chicken, walnuts, and half of reserved dressing and toss.

5. Plate up salad greens evenly on 16 chilled plates.Top greens with chicken and pear mixture.Top each salad with additional dressing.

Recipe from Jeff Marino, Catering Chef, University of Rhode Island, Kingston,