Best Grilled Chicken Salad With Pear Brie And Pecans Recipes

GRILLED CHICKEN SALAD WITH PEAR, BRIE AND PECANS

Grilled Chicken Salad With Pear, Brie and Pecans image

This salad is also great using apples and cheddar instead of pear and brie. Tip: make sure your brie is chilled to make cubing easier

Provided by Crystal

Categories Chicken Breast

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
8 cups torn mixed greens
1 pear, sliced
4 ounces brie cheese, cubed
1/3 cup pecans, toasted and chopped
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons apple juice concentrate, thawed
2 tablespoons minced fresh chives
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 487.6, Fat 33.3, SaturatedFat 8.1, Cholesterol 96.8, Sodium 660.6, Carbohydrate 13.3, Fiber 2.7, Sugar 8.8, Protein 34.7

PEAR CHICKEN SALAD

Pear Chicken Salad image

This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

6 cups spring mix salad greens
1 medium ripe pear, sliced
1-1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
DRESSING:
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon grated orange zest
1/8 teaspoon salt
Dash pepper

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.

Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

TYSON CHICKEN, PEARS AND CARAMELIZED PECAN SALAD

Tyson Chicken, Pears and Caramelized Pecan Salad image

Provided by Food Network

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

1 package Tyson® Grilled & Ready™ Refrigerated Fully Cooked Oven Roasted Diced Chicken Breast or 1- 1/4 cups Tyson® Grilled & Ready™ Frozen Fully Cooked Oven Roasted Diced Chicken Breast, thawed
1 head leaf lettuce, torn into bite-sized pieces
3 pears, peeled, cored and diced
5 ounces blue cheese, crumbled
1/4 cup green onion, thinly sliced
1/3 cup vinaigrette dressing
1/2 cups pecans, caramelized and chopped

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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