Chicken Salad with Pear and Walnuts

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

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