Post by marlaoh on Nov 19, 2003 7:14:48 GMT -6
Chicken and Pear Salad with Pecan Goat Cheese
• 8 ounces skinless, boneless chicken breast halves
• 1/4 cup olive oil or salad oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1/4 cup finely chopped pecans, toasted
• 1 4-ounce log semi soft goat cheese (chevre), cut into 1/4-inch-thick slices
• 8 cups mesclun
• 2 medium pears or apples, thinly sliced
1. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 9 minutes or until no longer pink, turning once.* Cut chicken breasts diagonally into thin slices.
2. Meanwhile, for dressing, in a screw-top jar combine oil, vinegar, salt, pepper, and garlic. Cover and shake well; set aside. Press toasted pecans onto one side of each cheese slice.
3. Divide mesclun among 4 plates. Arrange chicken, pears, and cheese atop mesclun. Drizzle with dressing. Makes 4 servings.
*Note: If desired, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through.
• 8 ounces skinless, boneless chicken breast halves
• 1/4 cup olive oil or salad oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1/4 cup finely chopped pecans, toasted
• 1 4-ounce log semi soft goat cheese (chevre), cut into 1/4-inch-thick slices
• 8 cups mesclun
• 2 medium pears or apples, thinly sliced
1. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 9 minutes or until no longer pink, turning once.* Cut chicken breasts diagonally into thin slices.
2. Meanwhile, for dressing, in a screw-top jar combine oil, vinegar, salt, pepper, and garlic. Cover and shake well; set aside. Press toasted pecans onto one side of each cheese slice.
3. Divide mesclun among 4 plates. Arrange chicken, pears, and cheese atop mesclun. Drizzle with dressing. Makes 4 servings.
*Note: If desired, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through.