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Grilled Chicken, Pear, Almond, and Manchego Salad

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.


Rate or Review

Reviews (6 reviews)

  • user-3164399 | 11/12/2021

    Very good

  • Krispie | 10/23/2019

    This was very tasty and I would definately make again as a side salad. I served this as the main course with some bread and it wasn’t hearty enough for my family’s appetite.

  • User avater
    RobinaJPierce | 11/23/2018

    I really like this recipe!

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