Grilled Chicken and Pear Salad with Cheddar Biscuits

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Pears are on their way in and peaches on their way out; and the beauty is this salad is it’s fantastic with either. So, pick whichever looks best. The warm and juicy fruit combined with grilled chicken, tangy and slightly spicy vinaigrette, and creamy goat cheese makes a knock-out salad! And the cheddar biscuits aren’t too shabby either. The recipe makes a few more than you’ll need, but our family didn’t have a problem with that.

Grilled Chicken and Pear Salad

SERVINGS : 4 PEOPLE COOK TIME :  MINUTES PREP TIME :  MINUTES

INGREDIENTS

  • 1 pound boneless skinless chicken breasts
  • kosher salt and pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 pears, cored and sliced
  • 6 cups mixed baby greens
  • 1/4 cup goat cheese, optional
  • Vinaigrette
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon honey
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon Sriracha, optional

DIRECTIONS

  1. Preheat the grill or a grill pan to medium high.
  2. Place chicken on a chopping block, cover with a sheet of plastic wrap, and pound to about 1/4″ thick.
  3. Sprinkle the chicken with salt, pepper, onion powder, and garlic powder.
  4. Grill the chicken and pears until the chicken juices run clear and the pears and soft, warm, and slightly charred.
  5. While the chicken grills, combine the vinaigrette ingredients with a whisk.
  6. Remove the chicken and pears from the grill and slice the chicken into strips.
  7. Plate the greens, top with chicken and pears, sprinkle with goat cheese, and drizzle with vinaigrette.

Nutritional Information

Serving Size 330g Calories 435 Fat 24 Sat Fat 5 Sodium 287 Carbs 19 Sugars 11 Fiber 4 Protein 35.

Cheddar Biscuits

SERVINGS : 6 PEOPLE COOK TIME :  MINUTES PREP TIME :  MINUTES

INGREDIENTS

  • 2 cups baking mix, like Bisquick
  • 1/2 cup cheddar cheese, shredded
  • 2/3 cup water
  • 1/4 cup butter, melted
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • pinch onion powder
  • pinch dried parsley

DIRECTIONS

  1. Preheat oven to 375.
  2. Combine all in a medium bowl.
  3. Line a baking sheet with parchment.
  4. Drop 2 tablespoon portions onto baking sheet.
  5. Bake for 10-12 minutes or until lightly browned.
  6. Serve warm.

Nutritional Information

Serving Size 63g Calories 186 Fat 11 Carbs 18 Fiber .6 Protein 4.

NOTES

KID NOTE: The kids are not typically big salad eaters. Plate portions of chicken, grilled or fresh pears, and biscuits.

VEGETARIAN TIP: Skip the chicken and add grilled mushrooms or zucchini.

GLUTEN MODIFICATIONS: Gluten free as written.

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