Chicken Pear Salad with Arugula
Serve with a slice of crusty French bread.

• 4 (about 16 ounces) grilled boneless, skinless chicken breast halves, sliced
• 1/2 cup fat free blue cheese salad dressing
• 3 pears, cored and sliced
• 2 cups arugula, rinsed and dried
• 3 cups mixed greens, rinsed and dried
• 1/4 cup chopped walnuts, toasted

Place pears in a medium bowl; toss with salad dressing. Add arugula and mixed greens; toss again. Arrange salad on 4 plates. Divide chicken slices and place on top of salad. Sprinkle with toasted walnuts.

Per Serving: 313 Calories
6g Fat (18.0% calories from fat)
1g Saturated Fat
31g Protein
35g Carbohydrate
5g Dietary Fiber
66mg Cholesterol
454mg Sodium
Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 1 Other Carbohydrates.

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