Grilled Chicken Salad with Pears

  • Yield 6 servings


Chicken Salad
6 -- boneless chicken breast
1 cup Lemon Herb Dressing (recipe below)
6 cups assorted salad greens washed, dried and torn in bit size piece
6 -- fresh pears peeled, cored, and thinly slices
1/2 pound strawberries, washed, and slice.
1-1/2 cup cashew nuts
2 tablespoons cilantro
Lemon Herb Dressing
1-1/2 cup fresh lemon juice
1 cup extra virgin olive oil
2 teaspoons fresh chopped parsley
1 teaspoon minced garlic
3 tablespoons sugar
1-1/2 teaspoon paprika
1-1/2 teaspoon dried basil
1 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon freshly ground pepper



  1. 'Make dressing first.   Combine all ingredients for lemon herb dressing in a jar with a lid; cover tightly and shake.  Remove 1 cup dressing to use with the chicken as a marinade and glaze. 
  2. Put chicken in a shallow, baking dish.  Take ½ of the dressing and pour on the chicken and marinade 20 minutes, 10 minutes on each side.    
  3. Heat grill to medium high.
  4. Wipe grill with a vegetable oil.  Not to heavy or the chicken will burn.  
  5. Remove chicken from dish.   Grill 8-10 minutes on each side, using the ½ remaining dressing to baste chicken while grilling.  Chicken is done when you and insert a fork easily.  Remove from grill.
  6. Arrange salad on 6 plates as followed;   
  7. Greens, (after greens, arrange other ingredients in a circle) pears, strawberries, and cashews.  
  8. Drizzle dressing over salad.  Place a chicken breast on each plate in the middle of the salad.  Garnish with cilantro on chicken.  



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