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3 large Northwest D'Anjou or red pears halved and cored

I large Northwest D'Anjou pear cored and diced.

2 grilled or roasted boneless skinless chicken breasts

½ cup chopped candied walnuts

¼ cup blue cheese crumbled

Lemon juice.

2 green onion leaves

black pepper

Celery seeds

Dice cooked chicken breasts into salad sized chunks (about ¼ inch) and place in a bowl

Chop green onions and add to the bowl along with the fourth pear diced. Add pepper to taste and a pinch of celery seeds.

Add chopped candied walnuts

Mix with mayonnaise or Nayonaise (soy based Mayo made by Nasoya)

Cut three pears in half. Core and discard the seeds. Rub with lemon to keep from browning.

Scoop chicken pear salad into pear halves and top with blue cheese crumbles. Serve on platter.