Friday, January 2, 2015

Grilled Chicken Salad with Pears and Almonds

























This salad is so fresh and crisp and the diced pears were just sweet enough to give it some extra flavor. My chicken was seared quickly so that the inside was just moist and fork tender. This is a keeper! 

Grilled Chicken Salad with Pears and Almonds

 2 boneless, skinless chicken breasts
 3 garlic cloves, crushed
 1 lemon, squeezed
 3 tablespoons of olive oil
 2 teaspoons of dried oregano
 2 small cans of pear halves, diced
 1/2 cup of sliced almonds, roasted
 1 small carrot, sliced
 1 bag of spring mix salad greens

In a small bowl, whisk the lemon juice, olive oil and oregano until well combined. Add the crushed garlic. Place the chicken breasts into a Ziploc bag and pour the marinade over the chicken in the bag. Tightly close the bag and shake to make sure the marinade is well distributed. Leave to marinate in the fridge for at least one hour or up to overnight.





























Set a grill pan on medium heat and add a drizzle of olive oil. Once the grill pan is hot, add the chicken breast to the pan, discarding any leftover marinade. Season with a good pinch of salt and pepper. Leave untouched for about 4 minutes, turn over and season again. Cook for another 4 minutes or until the chicken is just cooked through. Remove from the heat and set aside.

In a large pan on medium heat, add the sliced almonds in one layer. Depending on the size of your pan, you may have to do this in batches. Stir frequently and cook the almonds until they are just golden brown. Keep a constant eye on the pan as the almonds will quickly go from golden brown to burnt. Remove from the heat and reserve.
In your serving bowl, add the mixed greens. Slice the chicken breasts and add to the salad. Drain the pears, dice and add them in. Add additional almonds before serving if desire. Serve with your favorite Vinaigrette or dressing. My favorite is my Asian dressing. 

Oriental Dressing

3 tablespoons honey
 1 1/2 tablespoons rice wine vinegar
 1/4 cup mayonnaise
 1 teaspoon Grey Poupon Dijon Mustard
 1/8 teaspoon sesame oil

Blend all ingredients in a small bow with electric mixer until smooth. Chill in refrigerator until read for use.


























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