Grilled Chicken And Pear Salad Withe Lemon Basil Vinaigrette Recipe

Name: Grilled Chicken And Pear Salad Withe Lemon Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds chicken tenders; 1/4 cup extra virgin olive oil; 1 lemon large, juiced; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper freshly; 1/4 cup extra virgin olive oil; 1/4 cup lemon juice freshly squeezed; 2 lemons; 1 tablespoon basil freshly minced; 1 tablespoon champagne vinegar; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper freshly; 10 ounces baby arugula fresh; 3 pears peeled and sliced thin, lightly squeeze some lemon juice over them to stop from browning; 2 green peppers seeded and diced; 1 cup grape tomatoes quartered; 1 1/4 cups ricotta salata crumbled, depending on how cheesy you want it

Servings: persons

1 1/2 pounds chicken tenders
1/4 cup extra virgin olive oil
1 lemon large, juiced
1/2 teaspoon salt
1/4 teaspoon ground black pepper freshly
1/4 cup extra virgin olive oil
1/4 cup lemon juice freshly squeezed
2 lemons
1 tablespoon basil freshly minced
1 tablespoon champagne vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper freshly
10 ounces baby arugula fresh
3 pears peeled and sliced thin, lightly squeeze some lemon juice over them to stop from browning
2 green peppers seeded and diced
1 cup grape tomatoes quartered
1 1/4 cups ricotta salata crumbled, depending on how cheesy you want it

1
In a large plastic bag, add the chicken tenders. Add the olive oil, lemon juice, salt and pepper. Seal the bag and squish it together so all of the chicken is soaked in the marinade. Let sit in a bowl for about 15 minutes or so to marinate (no longer than 30 minutes).
2
In a bowl, whisk together the olive oil, lemon juice, lemon zest, champagne vinegar, honey, salt and pepper until everything is mixed well. Set aside.
3
Heat a grill pan over medium high heat. Lightly oil the grill pan with a bit of olive oil. Place the pears on the grill and cook until they soften a bit and have some nice grill marks. Flip and continue to cook until done.
4
Lightly oil the grill pan again and grill the chicken tenders for 5 - 6 minutes per side, until done. Remove and lightly tent with some foil.
5
In a large bowl, add the argula, diced green peppers, cherry tomatoes, and a small bit of the ricotta salata.
6
Dice a bit of the chicken and the pears and mix them in with the salad.
7
Toss everything with some of the vinaigrette until the arugula is well coated.
8
Place on a serving platter and lightly place the remaining sliced pears and the chicken tenders over the top of the salad.
9
Crumble the remaining ricotta salata over the top and drizzle a bit more vinaigrette.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 pounds chicken tenders, 1/4 cup extra virgin olive oil, 1 lemon large, juiced, 1/2 teaspoon salt, and more.

Yes, Grilled Chicken And Pear Salad Withe Lemon Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken And Pear Salad Withe Lemon Basil Vinaigrette

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