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
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.
Place the salad greens in a large bowl. Add the pears, chicken and walnut mixture; toss. Sprinkle with blue cheese.