Asian Inspired Pear Salad

Wed, May 12, 2010

Main Courses, Recipes, Side Dishes

It’s that day of the week again where we bring to you a healthy dish. This is an Asian inspired pear salad with a tangy salad dressing to go with it! The addition of roasted chicken breast makes this salad perfect for a full meal or can be cut down to smaller amounts and used as a side dish!

    Serves 5
    Time required 10 minutes
    Difficulty level 1
    Cost of ingredients 7USD

  • 1 head  napa cabbage, washed and  finely shredded
  • 1 lemon, juiced
  • 2 large chicken breasts, boneless and skinless, roasted and cut into strips or shredded
  • 4 Asian pears, sliced
  • 1 ounce (28g) fresh ginger, peeled and sliced into thin strips
  • 1 ounce (28g) mint or cilantro, sliced very thin
  • 2 green onions, chopped
  • 2 chilies of your choice, seeds removed for less heat and minced
  • ¼ cup (60ml) peanuts, optional

Toss the cabbage, lemon juice, pears, ginger, mint or cilantro, green onions and chilies together.  Add in chicken and toss again.

Make the salad dressing.


  • 1 tablespoon lemon grass, minced
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) chili paste
  • 3 tablespoons (45ml)  fish sauce
  • 1/3 cup (75ml) lime juice
  • 2 tablespoons (30ml) sesame oil
  • ¼ cup (60ml) rice wine vinegar
  • 1/3 cup (125ml) sugar

If you have a blender or food processor, put all the dressing ingredients in an pulse until smooth. If you don’t, mix together the liquid ingredients along with the chili paste and sugar with a whisk. Add in  lemon grass and garlic and stir in, it won’t be as much of a liquid as blending, but will give the same flavor!

Pour on top of the salad and toss to coat all of it, top with the peanuts

Serving size 1/4 of the recipe (557g) (Percentages based on a 2,000 calorie diet)
Nutrition Facts (per serving):  Cal. 381, Total fat 11g, Sat. Fat 2g, Trans Fat 0g, Monounsaturated Fat 4.7g, Polyunsaturated Fat 3.4g, Cholesterol 58mg, Sodium 669mg, Total Carbohydrates 43g, Dietary Fiber 11g, Sugars 27g, Protein 28g,  Vit. A 18%, Vit. C 226%, Calcium 15%, Iron 16%

Photo by sierravalleygirl

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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