The Golden Door Apricot Chicken with
Peppered Pears & Walnuts

This entrée salad is spicy and sweet with the delicious crunch of walnuts. Toast the walnuts for even more flavor and crunch!

Recipe Ingredients:

1/2 pound boneless, skinless chicken breasts
1 tablespoon coarsely cracked black peppercorns
1/2 cup apricot nectar
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 teaspoon each: sesame oil and minced fresh gingerroot
4 cups mixed lettuce
2 ripe pears, cored and diced
1/2 cup coarsely chopped California Walnuts

Cooking Directions:

1. Coat chicken breasts with cracked pepper. Bake at 350°F (175°C) 6 to 10 minutes or until juices run clear; cool to room temperature and cut into thin strips.
2. In large salad bowl, combine nectar, soy sauce, vinegar, oil and gingerroot. Add lettuce, pears and chicken; toss gently.
3. Divide salad among four plates; top with walnuts.

Makes 4 servings.

Recipe provided courtesy California Walnuts.