The following is a recipe from The Sonoma Diet Cookbook. I made it for dinner a couple of nights ago and it was fantastic!
Chicken, Pear, and Walnut Salad (6 servings)
12 oz cooked chicken breast, shredded (I brined the chicken for a few hours - it was REMARKABLE!) 4 c torn mixed greens 4 c torn arugula leaves 4 oz provolone cheese, cut into thin strips 2 medium ripe pears, cored, halved, and thinly sliced 2 T chopped fresh basil 2 T chopped fresh mint 1/4 c Champagne vinegar 2 T EVOO 1 T Dijon mustard 2/3 c chopped walnuts, toasted 2 green onions, thinly sliced
1. In a very large bowl combine chicken, greens, arugula, cheese, pear slices, basil, and mint. Set aside. 2. In a screw-top jar combine Champagne vinegar, olive oil, and mustard. Cover and shake well. Drizzle over chicken mixture. Toss to coat. Top individual servings with walnuts and green onions.
Now when I made it the other night, I used leftover fresh spinach as the greens, and didn't include the fresh mint. I also left out the green onions. It was utterly delicious. I think brining the chicken helped a lot - it was juicy and flavorful.