Grilled Chicken And Pear Salad Recipes

Steps:

• 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 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.

Steps:

• Preheat the grill to medium heat and brush some oil onto the grates.
• Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside.
• Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest.
• Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper.
• Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

Steps:

• On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

Steps:

• Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
• Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
• Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
• Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

Steps:

• whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
• place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.
• transfer to cutting board; slice thinly and keep warm.
• Dressing.
• whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
• add greens, pear, cheese and pecans; toss to coat.
• divide salad among 4 plates and top with chicken.

Steps:

• Tear or cut up lettuce. Cut apple and pears into bite size chunks. May use just apples or pears if desired. Add crumbled feta cheese and dried cranberries (or craisins). You can toast walnuts or use candied walnuts if you'd like. May substitute pecans or pinenuts. Shred chicken breasts and add to salad. Can also use rotisserie chicken or baked chicken.
• For dressing combine sugar, poppy seeds, raspberry vinegar, mustard, salt, oil & onion in a food processor or blender. Refrigerate. May want to cut dressing ingredients in 1/2 as you will have a lot of dressing. Stays good in fridge for about 4 days.