4 (4 block) servings
Cooking: 3 to 5 hours Don't let the prep time put you off. The sensuous flavors and textures will more than make up for your investment! If you're pressed for time, start with chicken you've baked, broiled, or grilled in advance. The meat will taste just as good served cold as warm. This is a great menu for when you are entertaining.

Ingredients:
Salad:
10 cups mixed salad greens, baby greens, or spring mix
2 cups celery, thinly sliced, including any green tops
4 ounces blue cheese, crumbled
1/4 cup dried cherries
12 pecan halves, lightly toasted and coarsely chopped
2 ripe but firm pears or Asian pear-apples, washed, halved, cored, and thinly sliced
Juice of 1/2 lemon
2 (6-ounce) skinless chicken breast fillets
1/4 teaspoon ground black pepper
Olive oil in mister bottle

Dressing:
1 tablespoon plus 1 teaspoon unrefined walnut oil
1/3 cup fresh orange juice (from about 1 medium orange)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard

Dessert:
2 tangerines, peeled and sectioned
1 cup blueberries, washed and drained
1 teaspoon fructose powder plus 1/2 finely grated ginger or bottled ginger juice

Instructions:
1. Layer salad ingredients in the order listed. Toss pears with lemon juice and arrange on salad. 2. Preheat broiler. Season chicken breasts with pepper and sea salt if desired. Lightly mist with olive oil. Place chicken on broiler rack and broil, about six inches from the heat source, turning once, until cooked through, about three to four minutes per side, depending upon thickness. 3. While chicken cooks, add dressing ingredients to a small jar, cover, and shake. 4. Combine dessert ingredients and toss to coat. Divide between four serving cups. 5. Remove chicken from oven. Transfer to a cutting board. Slice thinly, then arrange over salad greens. Top with dressing, toss, and serve with fruit salad.