Directions:
- In a large skillet, cook the chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. Add walnuts to the skillet; saute for 1 minute. Add green onions and saute until tender. Stir in the vinegar; bring to a boil. Remove from the heat; stir in the salt, pepper and remaining oil.
- Place the salad greens in a large bowl. Add the pears, chicken and walnut mixture; toss. Sprinkle with blue cheese. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.1 Kcal (758 kJ) | ||
| Calories from fat | 126.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.09g | 22% | |
|---|---|---|---|
| Cholesterol | 22.6mg | 8% | |
| Sodium | 157.68mg | 7% | |
| Potassium | 181.53mg | 4% | |
| Total Carbs | 6.12g | 2% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 9.02g | 18% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 200.49 Kcal (839 kJ) | ||
| Calories from fat | 140.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.6g | 22% | |
|---|---|---|---|
| Cholesterol | 25.02mg | 8% | |
| Sodium | 174.56mg | 7% | |
| Potassium | 200.97mg | 4% | |
| Total Carbs | 6.77g | 2% | |
| Sugars | 4.11g | 15% | |
| Dietary Fiber | 1.69g | 6% | |
| Protein | 9.99g | 18% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 29.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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