Diva Tasting: Sheet Pan Chicken and Pear Salad…

Sheet Pan Chicken And Vegetables 


  • 1 Cup Mayonnaise

  • 1 (1 Ounce) Package Ranch Dressing Mix

  • 1/4 Cup of Milk

  • 4 Large Skinless, Boneless Chicken Breasts, Halved Lengthwise

  • Olive Oil, Or As Needed

  • 2 Pounds Yukon Gold Fingerling Potatoes

  • 1 Package Of Button Mushrooms Sliced

  • 1 Pound Baby Carrots

  • 1 Pound Green Beans Cut

  • Kosher Salt And Ground Black Pepper To Taste

  • 1 Cup Dry Bread Crumbs


  1. Combine mayonnaise, ranch dressing mix and milk in a gallon-sized resealable plastic bag to make the marinade; shake to mix. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.

  2. Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.

  3. Place the vegetables and mushrooms in a large resealable bag and drizzle with olive oil squish to cover with the olive oil. Place potatoes, mushrooms, and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.

  4. Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.

  5. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven’s broiler and broil for an additional 3 to 5 minutes.

  6. Serve with mashed potatoes if desired and pear salad.

Pear And Feta Spring Salad


  • 1 Bag Baby Spinach Or Spring Greens
  • 4 Pears – Peeled, Cored And Chopped
  • 6 Ounces Feta Cheese, Crumbled
  • 1 Avocado – Peeled, Pitted, And Diced
  • 1/2 Cup Thinly Sliced Green Onions
  • 1/4 Cup White Sugar
  • 1/2 Cup Walnuts
  • 1/2 Cup Olive Oil
  • 3 Tablespoons Red Wine Vinegar
  • 1 1/2 Teaspoons White Sugar
  • 1 1/2 Teaspoons Prepared Mustard
  • 1 Clove Garlic, Minced
  • 1/2 Teaspoon Sea Salt
  • Fresh Ground Black Pepper To Taste


  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the nuts. Continue stirring gently until sugar has melted and caramelized the nuts. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, sugar, mustard, chopped garlic, salt, and pepper.
  3. In a large serving bowl, toss lettuce, pears, feta cheese, avocado, and green onions. Pour dressing over salad, sprinkle with nuts, and serve.

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