How to Cook Duck and Asian Pear Salad, delicious recipe

How to Cook Duck and Asian Pear Salad, delicious recipe.

Pecan-coated goat cheese and a sweet and fruity dressing make this main-dish salad irresistible. This one-dish meal is perfect with bread.

Prep Time: 35 mins

Total Time: 45 mins

Servings: 4 main-dish servings

Ingredients

• 4 6-1/2- to 7-1/2oz. boneless domestic duckling breasts or 4 small skinless, boneless chicken breast halves
• Honey-Peach Salad Dressing (see recipe below)
• 1/4 cup finely chopped pecans, toasted
• 1 4-ounce log goat cheese
• 8 cups shredded napa cabbage or shredded romaine or leaf lettuce
• 1 medium Asian pear, tart apple, or firm-ripe pear, cored and thinly sliced lengthwise
• 4 kiwi fruit and/or golden kiwi fruit, peeled and sliced lengthwise into wedges

Directions

1

Remove skin and fat from duckling. Place duckling or chicken breast halves on the unheated rack of a broiler pan. Broil 4 to 5 minutes from the heat for 10 to 12 minutes or until an instant-read thermometer inserted in duck registers 155 degree F, turning once (broil chicken for 12 to 15 minutes or until thermometer registers 170 degree F, turning once). Cool about 15 minutes; cut duckling or chicken into thin, bite-size pieces. Set aside.

2

Meanwhile, prepare Honey-Peach Salad Dressing. Roll cheese in pecans until coated. Slice cheese into 8 slices.

3

To serve, divide salad greens among 4 dinner plates or bowls. Arrange duck or chicken, Asian pears, kiwi and cheese on top of the greens. Serve dressing with salads. Makes 4 main-dish servings.

Honey-Peach Salad Dressing

In a small food processor or blender, combine 3 tablespoons honey; 3 tablespoons peach nectar, pear nectar or peach liqueur; 1 tablespoon lemon juice; 1 clove garlic; 1/4 teaspoon sea salt or salt; and 1/4 teaspoon ground black pepper. Cover and process or blend until smooth. With processor or blender running, gradually add 1/3 cup olive oil and process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 3/4 cup.

Nutrition Facts

Calories 626, Total Fat 33 g, Saturated Fat 8 g, Monounsaturated Fat 19 g, Polyunsaturated Fat 4 g, Cholesterol 216 mg, Sodium 370 mg, Carbohydrate 36 g, Total Sugar 27 g, Fiber 6 g, Protein 48 g. Daily Values: Vitamin A 0%, Vitamin C 208%, Calcium 21%, Iron 45%.
Percent Daily Values are based on a 2,000 calorie diet

How to cook Chicken Fajita Pasta, easy mexican food recipe

How to cook Chicken Fajita Pasta, easy mexican food recipe.

When working with chile peppers, wear plastic gloves to prevent the volatile oils from getting onto your fingers. The Anaheim chile adds kick to this easy weeknight meal.

Total Time: 35 mins

Servings: Makes 6 to 8

Ingredients

• 12 oz. dried pappardelle pasta or egg noodles
• 1 8-oz. carton dairy sour cream
• 1/2 cup chipotle liquid meat marinade
• 2 Tbsp. lime juice
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. crushed red pepper
• 1 medium onion, halved and thinly sliced (1/2 cup)
• 1 medium red sweet pepper, seeded and cut into thin bite-size strips
• 1 fresh Anaheim chile pepper, seeded and cut into thin bite-size strips (1/3 cup)*
• 2 Tbsp. olive oil
• 3 large skinless, boneless chicken breast halves, cut into thin bite-size strips (1 to 1-1/4 lb. total)
• 1 Tbsp. snipped fresh cilantro (optional)

Directions

1

In Dutch oven cook pasta according to package directions. Drain and return pasta to pan; keep warm. In bowl combine sour cream, marinade, lime juice, chili powder, cumin, and crushed red pepper, set aside. In large skillet cook and stir onion, sweet pepper, and Anaheim pepper in 1 tablespoon of the hot oil over medium heat for 4 to 5 minutes or until crisp-tender. Remove vegetables from skillet. Add remaining oil to skillet. Add half of the chicken; cook and stir for 2 to 3 minutes over medium-high heat or until chicken is no longer pink. Remove from skillet. Repeat with remaining chicken, adding additional oil if necessary. Add chicken, vegetables, and sour cream mixture to pasta. Toss to coat. Heat through over low heat. Makes 6 to 8 (1-1/2- to 2-cup) servings.

2

*Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash hands well with soap and water.

Nutrition Facts

Calories 453, Total Fat 15 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 60 mg, Sodium 589 mg, Carbohydrate 53 g, Total Sugar 6 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 98%, Calcium 7%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet