Grilled Chicken Salad With Pear, Brie and Pecans |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This salad is also great using apples and cheddar instead of pear and brie. *Tip: make sure your brie is chilled to make cubing easier* Ingredients:
2 tablespoons dijon mustard |
1 tablespoon vegetable oil |
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breasts |
8 cups torn mixed greens |
1 pear, sliced |
4 ounces brie cheese, cubed |
1/3 cup pecans, toasted and chopped |
1/4 cup vegetable oil |
1/4 cup white wine vinegar |
2 tablespoons apple juice concentrate, thawed |
2 tablespoons minced fresh chives |
2 teaspoons dijon mustard |
1 garlic clove, minced |
1/2 teaspoon granulated sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
2. place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.
3. transfer to cutting board; slice thinly and keep warm.
4. Dressing.
5. whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
6. add greens, pear, cheese and pecans; toss to coat.
7. divide salad among 4 plates and top with chicken.
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