Seared Chicken & Pear Salad with Roasted Vegetables & Curry-Mustard Dressing

Seared Chicken & Pear Salad

with Roasted Vegetables & Curry-Mustard Dressing

30 MIN
2 Servings
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From the Test Kitchen

For this bright, flavor-packed salad, you’ll bring together crisp lettuce, sweet pear, chewy dates, and a trio of roasted vegetables with a creamy vadouvan curry and dijon mustard dressing, then top it all with seared chicken tenders.
10 green SmartPoints®
9 blue SmartPoints®
9 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Seared Chicken & Pear Salad with Roasted Vegetables & Curry-Mustard Dressing
Title
  • 6 Chicken Tenders
  • 6 oz Carrots
  • 4 oz Sweet Peppers
  • 4 oz Brussels Sprouts
  • 1 Pear
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Mayonnaise
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 tsps Vadouvan Curry Powder
  • 1 Romaine Lettuce Heart
time-saving
tips & techniques
Prepare the ingredients & start the dressing:
1 Prepare the ingredients & start the dressing:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then large dice. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a medium bowl, combine the curry powder and half the vinegar (you will have extra). Set aside to steep (or bloom) at least 10 minutes. 

Roast the vegetables:
2 Roast the vegetables:

Meanwhile, place the carrot pieces, diced peppers, and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Start the salad:
3 Start the salad:

Meanwhile, roughly chop the lettuce. Quarter, core, and thinly slice the pear. Pit and roughly chop the dates. Combine in a large bowl. 

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat. 

Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

To the bowl of steeped curry powder, add the mustard and mayonnaise. Whisk to combine. To the bowl of prepared lettuce, pear, and dates, add the roasted vegetables and enough of the finished dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished salad topped with the cooked chicken. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the dressing:
1 Prepare the ingredients & start the dressing:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then large dice. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a medium bowl, combine the curry powder and half the vinegar (you will have extra). Set aside to steep (or bloom) at least 10 minutes. 

2 Roast the vegetables:

Meanwhile, place the carrot pieces, diced peppers, and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Start the salad:
3 Start the salad:

Meanwhile, roughly chop the lettuce. Quarter, core, and thinly slice the pear. Pit and roughly chop the dates. Combine in a large bowl. 

4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Turn off the heat. 

Cook the chicken:
Finish the salad & serve your dish:
5 Finish the salad & serve your dish:

To the bowl of steeped curry powder, add the mustard and mayonnaise. Whisk to combine. To the bowl of prepared lettuce, pear, and dates, add the roasted vegetables and enough of the finished dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the finished salad topped with the cooked chicken. Enjoy!

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