Just BARE® Just 5 Cooking Challenge finalist Robin C. of Boise, ID paired the warm flavors of chutney with grilled chicken, caramelized pears and Savoy cabbage in this refreshing recipe.


  1. Place cabbage in large serving bowl; set aside. Heat butter in large skillet over medium-high heat. Add pear slices in a single layer; cook about 4 minutes, turning once, until golden brown. Remove from skillet.

  2. Heat olive oil in skillet over medium heat. Season chicken with salt and pepper; sauté about 10 minutes, turning once, until golden brown. Cook to internal temp of 165°F. Remove from skillet; cut into bite-size pieces. Return to skillet.

  3. Stir chutney into chicken; cook 1 minute or until heated through.

  4. Pour chicken mixture into cabbage; toss until well mixed. Serve warm salad with pears, topped with cashews.


Boneless skinless chicken thighs or chicken breast tenders may be substituted for boneless skinless chicken breasts.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.


If you can’t find curried cashews in the store, substitute plain toasted cashews. Or make your own: sauté raw cashew halves in a little butter over medium heat just until browned and fragrant. Sprinkle with a little curry powder or garam masala.