Grilled Chicken, Pear, and Candied Pecan Salad

This is the best salad I’ve ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans.


  • 1 lb boneless skinless chicken breast
  • 1 tsp olive oil
  • 1 5oz bag leafy greens
  • 1 pear thinly sliced
  • 1/2 of a red onion thinly sliced
  • 1/3 cup dried cranberries
  • 3 oz goat cheese crumbled
  • 2 oz candied pecans
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 1/2 tbsp maple syrup
  • Salt and pepper to taste
  1. Heat the 1 tsp of olive oil over medium high heat in a large skillet. Season chicken slices with salt and pepper. Cook chicken in skillet until browned on both sides, and cooked through, about 2-3 minutes on each side.
  2. In a small bowl, whisk together the balsamic vinegar, 2 tbsp olive oil, and maple syrup.
  3. Combine remaining ingredients in a large bowl. Pour dressing over top, and toss to combine. Divide salad evenly between 4 plates, and top each with chicken. Serve immediately.

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