Pear, Chicken, and Feta Salad

Serves 6 / A simple and terrific way to use leftover cooked chicken (or buy a precooked rotisserie chicken from your natural foods store). Serving tip: Pair with warm whole-wheat pita bread.

6 cups mixed salad greens

1 medium ripe pear, sliced

1½ cups cooked chopped or shredded chicken breast meat

¼ cup crumbled feta cheese

¼ cup dried cranberries

¼ cup chopped pecans, toasted

¼ cup olive oil

2 tablespoons white wine vinegar

2 tablespoons fresh orange juice

½ teaspoon grated orange peel

1. In a large salad bowl, combine greens, pear, chicken, feta, cranberries, and pecans. In a small bowl, whisk olive oil, vinegar, orange juice and peel, and salt and pepper to taste; drizzle about 4 tablespoons over salad and toss gently. Serve immediately.

PER SERVING: 186 cal, 50% fat cal, 11g fat, 2g sat fat, 35mg chol, 13g protein, 11g carb, 2g fiber, 100mg sodium