Chicken And Pear Tossed Salad

• 3/4 pound boneless skinless chicken breasts, cut into 1-1/2-inch slices
• 6 tablespoons olive oil, divided
• 1/2 cup walnut halves
• 2 tablespoons chopped green onion
• 1 tablespoon cider vinegar
• Salt and pepper to taste
• 10 cups torn mixed salad greens
• 2 medium ripe pears, peeled and thinly sliced
• 1/4 cup crumbled blue cheese

1. In a large skillet, cook the chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. Add walnuts to the skillet; saute for 1 minute. Add green onions and saute until tender. Stir in the vinegar; bring to a boil. Remove from the heat; stir in the salt, pepper and remaining oil.
2. Place the salad greens in a large bowl. Add the pears, chicken and walnut mixture; toss. Sprinkle with blue cheese.

chicken breasts, olive oil, walnut halves, green onion, cider vinegar, salt, blue cheese

Taken from www.tasteofhome.com/recipes/chicken-and-pear-tossed-salad/ (may not work)