Curried Pear, Pistachio and Grilled Chicken Salad

Ingredients

Salad
6 cups mixed, washed and torn salad greens or spinach
3 large ripe Bartlett Pears, cored and sliced
1/2 cup golden raisins
1/2 cup shelled pistachio nuts
1/2 cup diced red bell pepper
1/2 small red onion, sliced
4 (4-oz) boneless, skinless grilled chicken breast fillets, chilled

Curry-Chile Vinaigrette
1/2 cup olive oil
1/4 cup white wine vinegar
1 tbsp sugar
1/2 tsp soy sauce
1 1/2 tsp curry powder
1 tsp dry mustard
1/4 tsp pepper
2 serrano chiles, stemmed, seeded and minced

Directions

Combine all dressing ingredients in a small bowl; whisk to blend. Cover and refrigerate until ready to use. To assemble salad, toss half of the dressing with the salad greens. Divide evenly among 4 salad plates or bowls. Top with pears, raisins, nuts, bell pepper and onion. Slice each chicken breast into strips and lay over salad. Drizzle with remaining dressing.