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Grilled Chicken, Pear, Almond, and Manchego Salad

Featured in our Backyard BBQ Guide

Servings: 4

Simply seasoned chicken balances sweet juicy pears, buttery cheese, and a bold vinaigrette in this main-course salad.


  • 3 Tbs. extra-virgin olive oil; more for the pan
  • 3 Tbs. roasted almond or walnut oil
  • 3 Tbs. sherry vinegar
  • 2 tsp. pure maple syrup
  • 1-1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 6-oz. boneless, skinless chicken breast halves
  • 8 oz. baby greens (about 8 cups)
  • 1 small red onion, halved and thinly sliced lengthwise (about 1 generous cup)
  • 2 firm-ripe pears, quartered, cored, and sliced into thin wedges
  • 2 oz. manchego cheese, shaved with a vegetable peeler
  • 1/3 cup sliced almonds, toasted

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 110
  • Sodium (mg): 540
  • Carbohydrates (g): 23
  • Fiber (g): 5
  • Sugar (g): 12
  • Protein (g): 41


  • Whisk the two oils, vinegar, maple syrup, and mustard in a small bowl. Season to taste with salt and pepper.
  • Heat a large grill pan over medium-high heat. Pat the chicken dry and season generously with salt and pepper. Oil the pan and grill the chicken, turning once, until cooked through (165°F), 6 to 8 minutes total. (Alternatively, grill the chicken on an outdoor grill.) Transfer the chicken to a cutting board, and let rest for 5 minutes.
  • Meanwhile, combine the greens and red onion in a large bowl, and season lightly with salt and pepper. Whisk the vinaigrette, and then toss the greens with just enough to coat lightly. Divide the greens among 4 large plates. Thinly slice the chicken. Top the salad with the chicken, pears,
    and cheese. Drizzle with some of the remaining vinaigrette, sprinkle with the
    almonds, and serve.


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