Grilled Chicken Salad With Pear Brie And Pecans Recipes

Steps:

• 1. Place chicken, lettuce, pears, blue cheese and onions in a large bowl. Toss gently to combine.
• 2. Divide salad among 4 serving plates. Drizzle with vinaigrette dressing. Sprinkle with pecans.
• 3. Serve with additional dressing on the side and soft bread sticks or crackers. Refrigerate leftovers.
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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:

• Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
• Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.
• Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.
• Transfer chicken to a serving plate or plate with spinach salad.

Steps:

• Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.
• Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
• In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
• Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.
• Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.

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.