Pear Salad With Chicken Recipe

Marinate (optional)

Pat 12 oz chicken breast dry. In a bowl combine 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Rub marinade over chicken and let rest 15-30 minutes at room temperature (or refrigerate up to 2 hours).

Cook

Preheat a grill or skillet to medium-high heat. Brush or wipe off excess marinade. Grill or pan-sear chicken 5-7 minutes per side (internal temperature 165°F / 74°C) depending on thickness. Transfer to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips.

In a small bowl or jar combine 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 2 tsp plain Greek yogurt, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk to combine. Add 2 tbsp crumbled gorgonzola and slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. If dressing is too thick, whisk in up to 1 tbsp cold water to reach desired pourable consistency. Taste and adjust seasoning.

Reserve a small spoonful of crumbled gorgonzola to sprinkle on the finished salad if desired.

Prepare pears: core and thinly slice the Bosc pear (1 each) into 1/8-1/4-inch slices. To prevent browning, you can toss quickly with a few drops of lemon juice (from the marinade if used) or leave as-is to serve immediately.

Toast cashews: If your cashews are not toasted, heat a dry skillet over medium heat. Add 3 oz cashew halves and toast, stirring frequently, until golden and fragrant, 3-5 minutes. Transfer to a plate to cool.

Assemble: In a large bowl, place 5 cups mixed salad greens. Scatter the pear slices and 1 cup pomegranate seeds over the greens. Add sliced grilled chicken on top. Sprinkle toasted cashews and the reserved crumbled gorgonzola.

Dress and toss: Drizzle 3-4 tbsp of the gorgonzola vinaigrette over the salad (start with less; you can add more to taste). Gently toss to coat, or serve composed with dressing on the side. Adjust seasoning with salt and pepper if needed.

Serve: Divide into 2-3 plates or serve family-style. Garnish with extra pomegranate seeds or gorgonzola if desired.