Print Options

Back to Grilled Chicken and Pear Salad >

Include these items:

Taste of Home Logo

Grilled Chicken and Pear Salad

 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 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving equals 329 calories, 16 g fat (4 g saturated fat), 74 mg cholesterol, 317 mg sodium,

2 of 2

Grilled Chicken and Pear Salad (continued)

Nutritional 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.