Chicken and Pear Salad with Pecan Goat Cheese
Tangy goat cheese plays well against fruit, nuts, and the garden greens known as mesclun. This main-dish salad has them all, plus slices of juicy grilled chicken.
Ingredients
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8 ounces skinless, boneless chicken breast halves
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1/4 cup olive oil or salad oil
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2 tablespoons balsamic vinegar
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 clove garlic, minced
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1/4 cup finely chopped pecans, toasted
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1 4-ounce log semi soft goat cheese (chevre), cut into 1/4-inch-thick slices
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8 cups mesclun
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2 medium pears or apples, thinly sliced
Directions
1.
Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 9 minutes or until no longer pink, turning once.* Cut chicken breasts diagonally into thin slices.
2.
Meanwhile, for dressing, in a screw-top jar combine oil, vinegar, salt, pepper, and garlic. Cover and shake well; set aside. Press toasted pecans onto one side of each cheese slice.
3.
Divide mesclun among 4 plates. Arrange chicken, pears, and cheese atop mesclun. Drizzle with dressing. Makes 4 servings.
Note
If desired, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through.
Nutrition information
Calories , Total Fat g, Saturated Fat g, Monounsaturated Fat g, Polyunsaturated Fat g, Cholesterol mg, Sodium null mg, Carbohydrate g, Total Sugar g, Fiber g, Protein g. Daily Values: Vitamin A %, Vitamin C %, Calcium null%, Iron null%.
Percent Daily Values are based on a 2,000 calorie diet
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