Pear and Mint Chicken Salad
Recipe By Chef Jim Coleman
This also works with a sugarless fruit jam in place of the mint jelly. Brush the chicken breasts just at the end of cooking to prevent any burning.
Makes enough for 4 people
- 1/3 cup mint jelly
- ¼ cup horseradish mustard
- 4 medium skinless, boneless chicken breast halves
- 4 cups mesclun or other mixed salad greens
- 2 pears, cored and sliced
- 1/3 cup coarsely chopped walnuts
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 1. In a small saucepan, cook the mint jelly over low heat until melted. Remove the pan from the heat and stir in the mustard. Measure out two tablespoons of the mixture to use while grilling the chicken, and reserve the rest.
- 2. Cook the chicken breasts on an uncovered grill over medium heat for 12 to 15 minutes, or until no longer pink. Turn the breasts once during cooking, and brush the chicken with the 2 tablespoons of jelly-mustard glaze.
- 3. Transfer the cooked chicken to a cutting board, let it cool slightly, then slice it diagonally.
- 4. Meanwhile, toss the greens with the pears and walnuts in a salad bowl. For a dressing, stir together the reserved jelly-mustard glaze, the vinegar and the oil. Divide the greens among 4 dinner plates, and arrange the sliced chicken on top of each serving. Drizzle the dressing over each portion.