 | | Directions |
- Wash or peel pear, cut in quarters lengthwise. Scoop out the seed cavity and slice each quarter into 3 or 4 pieces.
- Wash and dry greens, toss with vinaigrette and arrange on 2 plates.
- Mix yogurt and mayonnaise, add salt and pepper to taste.
- Mix carrot and chicken with dressing and mound on greens. Arrange pears around the chicken and scatter pecans over pears. Serve at once or refrigerate until needed.
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Prep Time: 10 minutes
Servings: 2
|  | | Ingredients | | - | | 4 cups mixed salad greens |
| - | | 2 tablespoons vinaigrette, more if desired |
| - | | 1/4 cup mayonnaise |
| - | | 1/4 cup plain yogurt |
| - | | 1 carrot, diced |
| - | | 2 cups cooked chicken, cut into bite-size pieces |
| - | | 1 pear ( preferably Bosc, but any will be good) |
| - | | 4 tablespoons pecan halves or pieces |
| - | | salt and pepper |
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