YIELD: 16 servings FOR THE CHICKEN MARINADE: 1 cup soy sauce 1 cup honey 1 cup cooking sherry 8 cloves garlic, minced 3 lbs. chicken breasts FOR THE SALAD DRESSING: 8 each Anjou or Bosc pears 1 each lemon 2 cups orange juice 1 tsp. cinnamon 1/4 tsp. nutmeg 3/4 cup vegetable oil 1/4 tsp. salt 1/4 tsp. pepper 18 cups mesclun salad mix 1 1/2 cups walnuts, toasted and chopped 1. TO MAKE THE MARINADE (THREE DAYS BEFORE ASSEMBLY): Combine soy sauce, honey, cooking sherry and minced garlic ...

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