Best 4 Grilled Chicken Salad With Pear Brie And Pecans Recipes
Indulge in a symphony of flavors with our Grilled Chicken Salad with Pear, Brie, and Pecans. This tantalizing dish combines the smoky richness of grilled chicken with the sweetness of ripe pears, the creamy indulgence of brie cheese, and the nutty crunch of pecans. Tossed in a light and tangy dressing, this salad offers a delightful balance of textures and flavors that will leave your taste buds dancing. Alongside this star recipe, we present a curated collection of equally enticing salads, each offering a unique culinary adventure. From the vibrant colors of the Rainbow Salad to the refreshing crunch of the Asian Cucumber Salad, and the hearty warmth of the Roasted Sweet Potato and Black Bean Salad, our recipes cater to diverse preferences and dietary needs. Embark on a culinary journey with us, and discover the perfect salad to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
TYSON CHICKEN, PEARS AND CARAMELIZED PECAN SALAD
Provided by Food Network
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- 1. Place chicken, lettuce, pears, blue cheese and onions in a large bowl. Toss gently to combine.
- 2. Divide salad among 4 serving plates. Drizzle with vinaigrette dressing. Sprinkle with pecans.
- 3. Serve with additional dressing on the side and soft bread sticks or crackers. Refrigerate leftovers.
- 2010 Tyson Foods, Inc. Trademarks and registered trademarks are owned by Tyson Foods, Inc. or its subsidiaries
PEAR CHICKEN SALAD
This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.
Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
GRILLED CHICKEN WITH BRIE AND BABY SPINACH SALAD
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
- Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.
- Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.
- Transfer chicken to a serving plate or plate with spinach salad.
GRILLED CHICKEN, PEACH, AND ARUGULA SALAD
Yummy salad!
Provided by trisha1985
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
- Brush 1 teaspoon oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g
Tips:
- Use ripe pears: The sweetness of ripe pears pairs perfectly with the salty brie and crunchy pecans. If your pears are not ripe, you can ripen them by placing them in a paper bag at room temperature for a few days.
- Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken breasts over medium heat until they are cooked through but still tender.
- Toast the pecans: Toasting the pecans brings out their flavor and makes them more fragrant. You can toast the pecans in a dry skillet over medium heat for a few minutes, or you can spread them on a baking sheet and toast them in a preheated 350 degree Fahrenheit oven for 5-7 minutes.
- Use a good quality balsamic vinegar: The balsamic vinegar dressing is a key component of this salad. Use a good quality balsamic vinegar that has a rich, complex flavor.
Conclusion:
This grilled chicken salad with pear, brie, and pecans is a delicious and refreshing summer salad. It's perfect for a light lunch or dinner, and it's also great for potlucks and picnics. The combination of sweet pears, salty brie, crunchy pecans, and tangy balsamic vinegar dressing is sure to please everyone at your table.
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