American consumption of chicken has grown tremendously over the last 45 years, the authors write: from 9 pounds per capita in 1950 to 37 pounds by 1970, and up to 71 pounds in 1994. The industry estimates that we'll each be eating an average of 85 pounds of chicken by the year 2000. Fast food and the wave of rotisserie chicken chains undoubtedly account for a large part of the jump, but there's no denying that boneless chicken breasts have become one of the most popular purchases at the meat counter.
The following recipes are good ones for the first teasing warm-weather days of spring.
CHICKEN SALAD WITH GRILLED PEARS DRESSING:
6 tablespoons walnut oil or extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup freshly squeezed orange juice
2 tablespoons honey
1/2 teaspoon any brand Asian or Caribbean chile sauce
1/2 teaspoon salt
1 clove garlic, finely minced
1/4 cup loosely packed cilantro leaves, freshly chopped
SALAD:
4 chicken breast halves, boned, skin left on
1 cup pecan halves
2 Anjou pears
8 cups baby greens or torn mixed lettuce
In a small jar, combine the salad dressing ingredients.
Rinse the chicken breasts with cold water, then pat dry. Trim all excess fat from around the edges. Place them on a small plate, shake the dressing well, then pour 1/4 cup of the dressing over the chicken. Cover with plastic wrap and refrigerate for at least 10 minutes, but no longer than 8 hours.
Preheat oven to 325 degrees. When oven has reached that temperature, place pecans on a baking sheet and toast them for 15 minutes, stirring midway through toasting. Set aside.
Leaving the skin on the pears, cut each pear into 8 wedges. Cut out the core. Place the pears in a bowl, shake the salad dressing, and add 1/4 cup of the dressing to the pears. Toss, then cover with plastic wrap and refrigerate at least 10 minutes, but no longer than 8 hours.
Wash and thoroughly dry the greens.
