Instructions: To make vinaigrette: Combine all dressing ingredients in a small bowl; whisk to blend. Cover and refrigerate until ready to use.

To assemble salad: Toss half of the dressing with the salad greens. Divide evenly among four salad plates or bowls. Top with pears, raisins, nuts, bell pepper and onion. Slice each chicken breast into strips and lay over salad.

Drizzle with remaining dressing.

Note: Be sure to use golden-yellow, juicy ripe Bartlett pears. Firm, green pears will ripen if you leave them in a bowl at room temperature for four to six days. Once ripe, they will keep in the refrigerator for up to a week. But handle them carefully: Ripe pears bruise easily.

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