Aug 27, 2008 2:13 pm US/Pacific
Grilled Pear And Chicken Salad
This recipe was prepared by Joe Thompson, Gold Rush Grille.
Grilled Pear and Chicken Salad
Ingredients:
Marinade and Dressing
12
T Canola Oil
1/2 C fresh squeezed Orange Juice
1/2 C Balsamic
Vinegar
4 T Honey
½ t Salt and pepper
2 Clove Minced Garlic
1/2
C Brown Sugar
1/2 C Finely Chopped Cilantro
Directions:Mix all ingredients in a
non reactive bowl.
Salad
1 Cup Toasted Pecan Halves
8 Tear Drop
Tomatoes
4 Chicken Breast Halves - Bone Out Skin Off
2 Pears - Cored and
Cut into 8 Wedges
8 Cups of Greens
Directions:
1. Place ¼ cup of marinade in a zip lock
bag and add chicken. Marinate for 6 - 8 hours in the refrigerator.
2. Place another
¼ cup of marinade in a zip lock bag and marinate the pears for the same time in
the refrigerator.
3. Grill Chicken in a covered grill for about 15 minutes on
each side (internal temp of 150 degrees). Discard Marinade.
4. Grill the Pears
for about 2 minutes per side or until they are heated through and slightly soft.
As they cook, brush them with left over Pear Marinade.
5. Transfer Pears and
Chicken to cutting board. Slice Chicken in thin slices.
6. Shake remaining dressing
and toss with greens.
7. Place greens on four plates. Arrange Chicken Slices,
Pears, Pecans, and Tomatoes as desired.
Gold Rush Grille1500 11th Street -
2nd Floor
Sacramento, CA 95814
916.441.0440
www.goldrushgrille.com
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