Print Options
Back to
Grilled Chicken and Pear Salad >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Wine
Grilled Chicken and Pear Salad
I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch. —Janet Duran of Des Moines, Washington
5 Servings
Prep/Total Time: 25 min.
Ingredients
5 boneless skinless chicken breast (4 ounces
each
)
7 cups torn mixed salad greens
2 ounces Brie cheese, cubed
2 medium pears, chopped
1/4 cup chopped pecans, toasted
1/4 cup thawed apple juice concentrate
2 tablespoons canola oil
4-1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill chicken, covered, over medium
heat or broil 4 in. from the heat for 6-8 minutes on each side or
until a meat thermometer reads 170°.
Arrange the salad greens, cheese, pears and pecans on individual
plates. Slice chicken; arrange over salad. Whisk the apple juice
concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over
salad. Yield: 5 servings.
Nutrition Facts:
1 serving equals 329 calories, 16 g fat (4 g saturated fat), 74 mg cholesterol, 317 mg sodium,
© Taste of Home 2013
2 of 2
Grilled Chicken and Pear Salad
(continued)
Nutrition Facts:
19 g carbohydrate, 4 g fiber, 27 g protein.
Diabetic Exchanges:
3 lean meat, 2-1/2 fat, 1 fruit, 1/2 starch.
Wine:
Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as
Sauvignon Blanc
or
Pinot Grigio
.
© Taste of Home 2013