• 6 Tbsp olive oil, plus more for pan
  • 3 Tbsp sherry vinegar
  • 2 tsp maple syrup
  • tsp Dijon mustard
  • salt
  • freshly ground black pepper
  • 4 6-oz boneless, skinless chicken breasts
  • 8 cups baby greens
  • 1 small red onion, thinly sliced
  • 2 firm, ripe pears, thinly sliced
  • 2 oz manchego cheese, shaved with vegetable peeler
  • ½ cup toasted sliced almonds


  1. Whisk oil, vinegar, syrup, and mustard together in small bowl. Season to taste with salt and pepper. Pat chicken dry. Season with salt and pepper. Heat large grill pan over medium-high heat. Oil pan. Cook chicken 4 minutes. Turn. Cook 3 to 4 minutes until cooked through and until internal temperature reaches 165°F. Transfer to cutting board. Let rest 5 minutes. Meanwhile, combine greens and onions in large bowl. Season lightly with salt and pepper. Whisk vinegar mixture. Add enough vinegar mixture to greens to coat lightly and toss. Divide greens among 4 plates. Thinly slice chicken. Top each salad with chicken, pears, and cheese. Drizzle with remaining vinegar mixture. Sprinkle with almonds. Serves 4.

Recipe Notes

Wine Recommendation—Tassel Ridge La Crescent 

I wanted to pick a wine that would complement the almond flavors in this salad without clashing with them. I recommend Tassel Ridge La Crescent because it offers some sweetness and is a refreshing, semi-sweet white wine with tropical fruit, peach, pear, and grapefruit on the nose and tropical fruit, peach, and citrus on the palate.—Bob Wersen, Owner, Tassel Ridge Winery