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Tassel Ridge® Pear, Manchego, and Almond Salad with Grilled Chicken

Ingredients

  • 6 Tbsp olive oil, plus more for pan
  • 3 Tbsp sherry vinegar
  • 2 tsp maple syrup
  • 1½ 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

Instructions

  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. Toss and divide 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 Iowa La Crescent