1 tablespoon butter
2 fresh firm California Bartlett Pears, cored and sliced into wedges
dash salt and pepper
2 tablespoons Grand Marnier
4 ounces Gorgonzola cheese, crumbled
1/2 cup mayonnaise
2 teaspoons lemon juice
1 clove garlic, minced
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1 pound Foster Farms Fast Favorites Grilled Chicken Breast strips, refrigerated
1 package (5 ounces) spring mix salad greens
1/4 cup bottled raspberry vinaigrette
1/2 cup walnut halves
1/2 cup fresh raspberries
Heat butter in large skillet over medium heat until melted. Add pears; season with salt and pepper, to taste. Cook pears 8 minutes or until golden and caramelized. Add Grand Marnier and heat through. Remove from heat; cool. Meanwhile, combine Gorgonzola, mayonnaise, lemon juice, garlic, cayenne pepper and black pepper in medium bowl. Reserve 1/2 cup dressing. Add chicken strips to remaining dressing; toss well to coat.
To assemble salad, toss mixed greens with vinaigrette. Transfer greens to a serving platter or individual plates. Top with caramelized pears and chicken. Sprinkle with walnuts. Garnish with raspberries. Serve with reserved Gorgonzola dressing.
Grand Prize, Chicken Traditions with Flair Category
Developed by: Kathleen Johnson, Ellensburg, Washington
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