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  • Nutty Pear Salad With Grilled Chicken Breasts

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    Nutty Pear Salad With Grilled Chicken Breasts
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Dijon mustard
    • 1 Tbsp. vegetable oil
    • 2 tsp minced fresh thyme, (or possibly 1/2 tsp dry)
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 4 x boneless skinless chicken, breasts
    • 8 c. torn mixed salad greens
    • 1 x pear, sliced
    • 4 ounce cool brie cheese, cubed
    • 1/3 c. minced pecan, toasted
    •     Dressing
    • 1/4 c. vegetable oil
    • 1/4 c. wine vinegar
    • 2 Tbsp. thawed apple, juice, concentrate
    • 2 Tbsp. chopped fresh chives
    • 2 tsp Dijon mustard
    • 1 clv garlic, chopped
    • 1/2 tsp granulated sugar
    • 1/4 tsp salt
    • 1/4 tsp pepper

    Directions

    1. In small bowl, whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
    2. Place chicken on greased grill over medium-high heat or possibly under broiler; close lid and cook, turning once, for about 10 min or possibly till no longer pink inside.
    3. Transfer to cutting board; slice thinly and keep hot.
    4. Dressing:Meanwhile, in large bowl, whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
    5. Add in greens, pear, cheese and pecans; toss to coat.
    6. Divide among 4 plates, arranging chicken slices attractively over top.

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