Nutty Pear Salad with Grilled Chicken Breasts
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This recipe makes 4 servings
Ingredients
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2 tbsp (25 mL) Dijon_mustard
1 tbsp (15 mL) vegetable_oil
2 tsp (10 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts
8 cups (2 L) torn mixed salad greens
1 pear, sliced
4 oz (125 g) cold Brie cheese, cubed
1/3 cup (75 mL) chopped pecans, toasted
Dressing
1/4 cup (50 mL) vegetable_oil
1/4 cup (50 mL) wine_vinegar
2 tbsp (25 mL) thawed apple_juice concentrate
2 tbsp (25 mL) minced fresh chives
2 tsp (10 mL) Dijon_mustard
1 clove garlic, minced
1/2 tsp (2 mL) granulated_sugar
1/4 tsp (1 mL) each salt and pepper
Preparation
In small bowl, whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
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. Transfer to cutting board; slice thinly and keep warm.
Dressing:
Meanwhile, in large bowl, whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper. Add greens, pear, cheese and pecans; toss to coat. Divide among 4 plates, arranging chicken slices attractively over top.
- Keywords : Main Course; Salad; Broil; Grill/Barbecue; Chicken; Cheese; Pecan; Pears;
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