September 8, 2026
Created for our 2026 Spring Recipe Contest, this homemade granola gets a naturally sweet boost from dried Subarashii Kudamono Asian Pears. Rolled oats, nuts and seeds […]
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 Subarashii Kudamono Asian Pear (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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