My friend, Stacy Burke, posted a picture of this salad on facebook, and it immediately caught my attention. For as long as I have know Stacy she has been making the most delicious concoctions. So it is only right to share one of her masterpieces for all Pura Vida readers to enjoy! Thank you Stacy for sharing this recipe with me, and feel free to share many more!
Artisan Market Salad2 servings
Ingredients:
- 1 large Chicken breast
- 1 TBSP chopped flat parsley, chopped
- 1 TBSP fresh lemon juice
- 1 tsp. garlic powder
- 1 Anjou Pear (red ones)
- 1 Bosc Pear
- 1 Red Beet (roasted, chopped into ½ inch cubes)
- ½ c. Goat cheese
- ¼ c. Cayenne Pecans (see below)
- ¼ c. sliced strawberries
- 3 c. Mesclun Mixed greens (anything w/ bitter greens)
- 4 slices toasted baguette grilled
- *Optional thin sliced red onion
Preparation:
Cayenne Pecans:
- Place pecans in a nonstick pan with 1 tbsp powdered sugar and ¼ tsp. cayenne pepper – cook on medium low, stirring occasionally until the sugar melts and nuts start to brown (10 to 15 min)
- Season chicken with a dash of your favorite oil, sea salt, cracked black pepper, lemon juice, parsley & garlic powder, toss to coat.
- *Optional - Season one side only with Chipotle powder
- Slice pears in to 8 wedges each and toss in a bowl with coconut oil, toss baguette slices as well
- Add chicken to med-high grill; about 4 to 5 min each side
- When you flip chicken add pears and baguette (you just want grill marks on them)
- Let chicken rest 10 min then slice on the bias
- Add all the ingredients in a large bowl except chicken and goat cheese – toss with dressing.
- Move ½ to each serving plate, use a fork to separate goat cheese into small pieces on each salad
- Top with chicken, fresh cracked black pepper – add torn baguette pieces for crunch
- Litehouse brand Pomegranate-Blueberry Dressing (fat free, no MSG, no preservatives, gluten free)
Pura Vida!
Alica Ryan, NTP
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