When I was in law school, there was a little café near campus where I would regularly go to for lunch. That’s where I discovered my favorite summer recipe – Grilled Chicken Salad with Pear and Goat Cheese.
I’m not a big salad person. In fact, when I order a dish that comes with salad, I always give it to my husband. Something about lettuce just doesn’t interest me. But this salad is different. I have dreams about it. The key to this recipe is using canned pears.
Sure, fresh would probably be healthier, but the softness and sweetness of the canned pears really makes a huge difference here. So let’s go!
Grilled Chicken Salad with Pear and Goat Cheese
2 boneless, skinless chicken breasts
salt and pepper, to taste
3 cups mixed greens
3 cups baby spinach
1/2 cup goat cheese (crumbles work great for this, but use whichever kind you have on hand)
1 can sliced pears (I like this brand)
1 medium avocado, cubed
1/2 cup pecans, chopped
balsamic vinaigrette (I like this brand, but use your favorite)
Season chicken with salt and pepper. Grill 3 minutes on each side or until cooked through (you can also cook them on the stove, if you don’t have a grill). Set aside to cool. While the chicken is cooling, chop the remaining ingredients.
Assemble the salad starting with the lettuce and spinach. Drain the juice of the pears, add to the greens. Cut cooled chicken into strips, add to salad. Top with the diced avocado, crumbled goat cheese and pecans. Dress with balsamic vinaigrette and enjoy!
What’s your favorite summer salad? I’d love to hear about it in the comments!