Cranberry Ginger Salad with Grilled Pears and Chicken

1 whole boneless skinless chicken breast

2 tbsp. olive oil

- salt and pepper

1/4 cup pecans

3 Bosc pears, peeled, cored and cut into quarters

8 cups mixed baby greens

1/4 cup red onion, thinly sliced

1/2 cup crumbled blue cheese

1/2 cup Stonewall Kitchen Cranberry Ginger Salad Dressing

Trim and pound chicken to a uniform thickness; brush with olive oil and season with salt and pepper. Grill on a preheated medium hot grill or broil until cooked through and juices run clear. Cool chicken and tear into bite-size pieces; set aside. Spread pecans on a baking sheet; bake in preheated 350° oven until toasted (about 5 min.). Set nuts aside. Spray pears lightly with cooking spray or brush with oil; grill on a preheated medium hot grill or broil pear slices until brown in spots and tender (about 2 min. per side). Place greens in a serving bowl; top with pecans, pears, chicken, red onion and blue cheese. Drizzle with dressing; serve immediately.



sumber dari: https://www.kowalskis.com/recipe