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"I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch."
-- Janet D., Des Moines, Washington.
Preparation time: 15 minutes
Cooking time: 10 minutes
You Will Need
5 boneless skinless chicken breasts (4 ounces each)
7 cups torn mixed salad greens
2 ounces Brie or Camembert cheese, cubed
2 medium pears, chopped
1/4 cup chopped pecans, toasted
1/4 cup apple juice concentrate, thawed
2 tablespoons canola oil
4 1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
What to Do
1. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear.
2. Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. In a jar with a tight-fitting lid combine the apple juice concentrate, oil, vinegar, mustard, salt and pepper; shake well. Drizzle over salad and serve immediately.
Serves 5
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