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Chicken Salad w/Grilled Pears (M, TNT)
Source: Hugh Carpenter and Teri Sandison
Serves: 4

2 pears
6 tbsp. olive oil
1/4 cup balsamic vinegar
1/4 cup orange juice
2 tbsp. honey
1/2 tsp. salt
1 clove garlic, finely minced
1/4 cup loosely packed cilantro, chopped
1 cup pecan halves
8 cups torn lettuce leaves
4 chicken breast halves, boned

Cut each pear into 8 wedges (do not peel) the cut out the core. Place the pears in a bowl.

Make the dressing by shaking the next 7 ingredients together in a jar.

Use 1/4 cup of the dressing to marinate the pears. Cover and refrigerate the pears for at least 10 minutes but not for more than 8 hours. Reserve the rest of the dressing, chilled, for the salad dressing at the end of the recipe.

Place the pecans on a baking sheet, and toast them in a preheated 350°F oven for 15 minutes, stirring midway through toasting, then set them aside.

Wash and thoroughly dry the greens. Set aside.

If using a gas barbeque or indoor grill, preheat to medium (350°F); if using charcoal or wood, prepare a fire. When the grill is ready, brush the cooking rack with oil, then lay the chicken in the central, hottest part of the rack and the pears around the outside of the chicken. Reserve the marinade from the pears and divide, using some for brushing the chicken, and some for brushing the pears, as noted in the next step.

Grill the chicken for 2 minutes on each side. The chicken is done when an instant-read thermometer registers 150°F and the juices run clear when the chicken is pierced with a fork. As the chicken cooks, brush on half of the remaining marinade. Grill the pears until they are heated through and soften slightly, about 2 minutes on each side. Using a clean pastry brush that has not touched the chicken marinade, brush the pears with the other half of remaining marinade.

Transfer the chicken and pears to a cutting board. Place the greens in a large bowl. Shake the remaining salad dressing (the 3/4 cup set aside at beginning) and toss with the greens. Divide the dressed greens among 4 dinner plates. Cut the chicken into thin slices. Position the chicken slices, grilled pears and pecans on top of the greens. Serve at once.

Poster's Notes:
I usually double the dressing recipe because it is so good.

Posted by Raquel Schnitzer

Nutritional Info Per Serving: 713 Calories (kcal); 52g Total Fat; (64% calories from fat); 34g Protein; 31g Carbohydrate; 93mg Cholesterol; 369mg Sodium.
Exchanges: 1/2 Grain(Starch); 4-1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 7-1/2 Fat; 1/2 Other Carbohydrates