Grilled Chicken Salad With Pear, Brie and Pecans
- Ready In:
- 25mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 29.58 ml Dijon mustard
- 14.79 ml vegetable oil
- 9.85 ml chopped fresh thyme or 2.46 ml dried thyme
- 1.23 ml salt
- 1.23 ml pepper
- 4 boneless skinless chicken breasts
- 1892.72 ml torn mixed greens
- 1 pear, sliced
- 113.39 g brie cheese, cubed
- 78.78 ml pecans, toasted and chopped
-
Dressing
- 59.14 ml vegetable oil
- 59.14 ml white wine vinegar
- 29.58 ml apple juice concentrate, thawed
- 29.58 ml minced fresh chives
- 9.85 ml Dijon mustard
- 1 garlic clove, minced
- 2.46 ml granulated sugar
- 1.23 ml salt
- 1.23 ml pepper
directions
- 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.
- whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
- add greens, pear, cheese and pecans; toss to coat.
- divide salad among 4 plates and top with chicken.
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