Grilled Chicken & Pear Salad with Hazelnut Vinaigrette
An artful arrangement of chicken and pears over a mixture of greens make this salad memorable.
CHICKEN
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 tablespoon olive oil
VINAIGRETTE
1/4 cup red wine vinegar
3 tablespoons hazelnut oil
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/8 teaspoon pepper, or to taste
of salt, or to taste
TO COMPLETE RECIPE
1 large ripe pear, peeled, cored, halved lengthwise, each half cut into 3/8-inch slices
20 leaves Belgian endive (2 heads)
12 leaves leaf lettuce
of ground pepper
4 sprigs of fresh watercress for garnish
Prepare grill. Position grill rack about 6 inches above coals or heat source.
Brush one side of each chicken breast with about 1 teaspoon olive oil.
Place chicken, oiled side down, on grill rack over glowing coals; grill for about 5 minutes. Brush top surfaces with oil; turn and cook for 5 more minutes or until chicken is lightly browned and thoroughly cooked.
Transfer chicken to plate and cover to keep warm.
Meanwhile, whisk together vinaigrette ingredients in small bowl. Taste and adjust seasoning. Set aside.
Lightly brush pear slices with remaining olive oil; grill for about 10 to 15 seconds on each side, just until grill markings become light brown. Transfer to a plate and set aside.
To assemble salads, arrange endive and leaf lettuce on each side of 4 salad plates. Slice chicken into thin strips; arrange atop greens along with pear slices. Whisk dressing; drizzle about 2 tablespoons over each salad. Sprinkle with pepper and garnish with watercress sprigs.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
Hazelnut oil is especially pleasing on bitter greens like Belgian endive. Other greens it complements include curly endive, dandelion greens, or escarole (broad-leaf endive).
- Serving Size
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Servings4
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- PER SERVING
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Calories298
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Calories from Fat54%
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Total Fat18g
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Saturated Fat2g
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Total Carbohydrate11g
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Protein24g
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Sugars7g
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Cholesterol66mg
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Dietary Fiber3g
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Sodium206mg
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- DAILY VALUE
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Vitamin A37%
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Vitamin C22%
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Calcium4%
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Iron5%
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- DIETARY EXCHANGES
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Fat3.5
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Vegetable1
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Fruit0.5
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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