Grilled Chicken and Pear Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch. Janet Duran of Des Moines, Washington Ingredients:
5 boneless skinless chicken breast (4 ounces each) |
7 cups torn mixed salad greens |
2 ounces brie cheese, cubed |
2 medium pears, chopped |
1/4 cup chopped pecans, toasted |
1/4 cup thawed apple juice concentrate |
2 tablespoons canola oil |
4-1/2 teaspoons cider vinegar |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
2. Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad. Yield: 5 servings.
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