The days are getting longer, the weather is getting warmer, and the beach is calling. Time to dust off your bikinis and Speedos. For me, that means it’s time to get in shape and shed that Covid 15 (OK, fine…more like 25)! Ease into salad season with this flavor-packed and easy-to-make grilled chicken salad!
Grilled Honey Mustard
with Pears and Gorgonzola
½ cup olive oil
½ cup honey
¼ cup whole grain mustard
1 tablespoon Dijon mustard
1/3 cup apple cider vinegar
2-3 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
8-ounces mixed greens with
2 pears, seeded and sliced into ½-inch wedges
½ cup candied pecans
½ cup dried cranberries
½ cup Gorgonzola cheese
Combine all of the marinade/dressing ingredients in a large jar and shake
Season chicken breasts with salt and pepper. Place in a Ziplock bag and add 1/3 cup of the marinade. Massage the bag to coat the chicken with the marinade. Refrigerate for at least 3 hours or, even better, overnight. Bring to room temperature before cooking.
Heat grill to medium-high. Place marinated breasts on the grill and cook about 8-10 minutes per side (depending on thickness) until cooked through – internal temperature at thickest part should be about 155 to 165 degrees and juices should run clear when
pierced with a knife. Note: chicken will keep cooking after you remove it from grill, cover with foil and let rest for 20 minutes.
Place the greens on a platter (or individual plates) and top with pears. Cut the chicken, against the grain, on a bias in ½-inch slices. Fan over the pears. Top with the nuts, cranberries, and gorgonzola. Drizzle with the dressing and toss to combine.
Note - keep extra dressing in the fridge for up to 2 weeks.
Get hundreds of approachable and simply delicious recipes on Pam’s blog www.dishofftheblock.com and follow her on FB @dishofftheblock and Instagram @dishblock for new recipes and tips! You can also get this recipe and more in her new cookbook
“What Can I Make With This Frickin’ Chicken?!”