4 chicken breasts, seasoned with Tony Cachere’s Creole Seasoning

16 oz. bag coleslaw that includes both red and green cabbage and carrots

1 1/2 cups red seedless grapes, sliced in half

1 1/2 cups celery, sliced thin

1 cup sliced walnuts, chopped medium (add before serving)

1 cup Asian pears, unpeeled (add before serving)

12 oz. BRIANNAS Rich Poppy Seed Dressing

Salt and pepper, to taste

Grill seasoned chicken breast, cool and slice or cube. Mix cubed or sliced breasts with all other ingredients if serving immediately. Otherwise, add the pears and nuts when you are ready to serve. This will keep the pears from browning and walnuts from getting soggy. This is a fabulous salad for a light dinner or luncheon. Serve it on a leaf of red cabbage or leaf lettuce with a slice of fresh bakery bread on the side.

*Recipe from the Good Friends Great Tastes® cookbook by Debbie Meyer

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