Chicken Salad With Sweet Grilled Pears

Recipe Ingredients

		Dressing
6 tablespoons	90ml	Walnut oil or
		Extra virgin olive oil
1/4 cup	59ml	Balsamic vinegar
1/4 cup	59ml	Freshly squeezed
		Orange juice
2 tablespoons	30ml	Honey
1/2 teaspoon	2.5ml	Asian or
		Caribbean chile sauce
1/2 teaspoon	2.5ml	Salt
1		Finely minced garlic
1/4 cup	4g / 0.1oz	Chopped cilantro sprigs
		Chicken Salad
1 cup	146g / 5.1oz	Pecan halves
4		Chicken breast halves
		Boned with skin on and
		Rinsed
2		Anjou pears - each cored
		And cut into 8 wedges
8 cups	1896ml	Baby greens or torn
		Mixed lettuces - washed

Recipe Instructions

To make the dressing:

In a non-reactive container combine dressing ingredients.

To make the salad:

Preheat the oven to 325F and place pecans on a baking sheet.

Bake 15 minutes, stirring midway through toasting; remove from oven and set aside. Place the chicken in a single layer in a non-reactive dish or pan. Cover with 1/4 cup dressing. Cover and refrigerate chicken. (Chicken and dressing also can be placed in a zip-seal bag; seal, toss and refrigerate.) Do the same thing with the pears using another 1/4 cup dressing. Refrigerate chicken and pears for at least 10 minutes but no longer than 8 hours.

Preheat a gas or charcoal grill. Remove chicken from marinade; reserve this chicken marinade. Place chicken in the center or hottest part of grill.

Grill chicken in covered grill about 15 minutes on each side or until cooked through (juices run clear when chicken is pierced with a fork or when an instant-read thermometer registers 150F); be sure to avoid flare ups or the marinade will burn. As the chicken cooks, brush it with the reserved chicken marinade. Remove pears from their marinade and place around the edges of the chicken; reserve their marinade separately.

Grill the pears about 2 minutes per side or until they are heated through and softened slightly. As the pears cook, use a clean brush to baste them with the reserved pear marinade.

Transfer the chicken and pears to a cutting board. Place the greens in a large non-reactive bowl. Shake the remaining salad dressing (discard dressing used as pear and chicken marinade) and toss with greens; divide among four plates. Cut the chicken in thin slices crosswise. Arrange chicken slices, pears and pecans atop greens.

Serve at once.

Salad dressing:

Combine all the dressing ingredients and mix well.

Source:
Porter Lansing

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