GRILLED HONEY MUSTARD CHICKEN SALAD WITH PEARS AND GORGONZOLA
½ cup olive oil
½ cup honey
¼ cup whole grain mustard
1 tablespoon Dijon mustard
⅓ cup apple cider vinegar
2-3 boneless, skinless chicken breasts (about 1 pounds )
1 teaspoon salt
1 teaspoon black pepper
8 ounce mixed greens with baby spinach
2 pears, pitted and sliced into ½” wedges
½ cup candied pecans
½ cup dried cranberries
½ cup gorgonzola cheese
Combine all of the marinade/dressing ingredients in a large jar and shake until emulsified.
Place the chicken in a small bowl and cover with ⅓ cup of the marinade, toss to coat, and cover with saran wrap. Let marinade for at least 3 hours or, even better, overnight.
Heat grill to medium high. Place marinated breasts on the grill and cook about 8-10 minutes per side until cooked through – internal temp at thickest part should be about 155-165 degrees – Note chicken will keep cooking after you remove it from grill, cover with foil and let rest for 20 minutes. Chicken should be white and juices should run clear when you cut into it.
Place the greens on a platter (or individual plates) and top with pears. Cut the chicken, against the grain, on a bias in ½” slices. Fan over the pears. Top with the nuts, cranberries, and gorgonzola. Drizzle with the dressing and toss to combine (you will have extra dressing to enjoy with on future salad or marinade)