May 9, 2025
Created by Chef Judy Joo, this indulgent grilled cheese blends sharp blue cheese and cream cheese with crispy bacon, peppery arugula, and slices of fresh Subarashii […]
Developed by Kerry Bair, a dietetic intern at Cedar Crest College, this fresh, vibrant salad layers baby spinach with roasted chicken, toasted almonds, and two forms of Subarashii Kudamono Asian Pears—both fresh and dried. Finished with crumbled feta and a light poppy seed dressing, it’s a crisp, satisfying dish with beautiful balance.
Serves 4 (about 1 cup each).
Ingredients
4 cups baby spinach, washed
2 chicken breasts, boneless, skinless
1 [seasonal_product_link] (Preferred variety for this recipe is ‘RuthiSan’), washed, peeled, cored, and cubed
½ small red onion, washed, peeled, diced
¼ cup dried Asian pears (Subarashii Kudamono)
¼ cup crumbled feta cheese
¼ cup toasted almonds
Poppy seed dressing, about 3 Tbsp.
Seasoning Mixture
¼ cup olive oil
1 Tbsp. honey.
½ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley (finely chopped)
2 tsp. fresh thyme, minced.
Preparation
- Preheat oven to 350℉.
- Whisk together seasoning mixture and then lightly massage it into the chicken.
- Bake 45 minutes or until internal temperature reaches 165℉. Cool and slice into strips
- Rinse spinach, dry well. Place into large serving bowl.
- Toss spinach with pears, onions, and dried Asian pears. Top salad with sliced cooked chicken, feta, and almonds.
- Dressing can either be tossed with salad or serve dressing on the side.
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