Grilled Chicken and Blue Cheese Pear Salad with Apple Vinaigrette


Grilled Chicken and Blue Cheese Pear Salad with Apple Vinaigrette
recipe serves two as a main dish, 4 as an appetizer/side

It was a gluttonous weekend for my love and I. Delicious, but gluttonous nonetheless. Needless to say that come Monday afternoon and the proverbial “What shall we have for dinner tonight…” conversation that occurs around 3:30 each weekday, I suggested a salad. My mind wandered on the commute home (as it usually does) and I decided that a classic pear and blue cheese paring would satisfy quite nicely, topped with a grilled chicken breast to round things out. Instead of my simple go-to lemon vinaigrette I thought to experiment a bit and try to create an apple vinaigrette for fun. It came out wonderfully, and will definitely be a keeper from now on.

Grilled Chicken Marinade
2 boneless skinless chicken breasts, pounded out to uniform thickness, about 1 inch
zest of 1 lemon
juice of half a lemon
1 clove minced garlic
1 tablespoon chopped rosemary
1 teaspoon chopped thyme
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
salt & pepper

Pear and Blue Cheese Salad
1 large or two small anjou pears, cored and sliced
1 bag baby lettuce spring mix
1 cup candied pecans (walnuts would be great as well)
2 baby beets (steamed and peeled) sliced
2.5 ounces blue cheese (more or less suited to taste)
micro greens (for garnish)

Apple Vinaigrette
1 red apple (I used a Fuji, but honey crisp would be fantastic) peeled, cored, and chopped
1 teaspoon salt
fresh cracked pepper
2 tablespoons white balsamic vinegar
¼ cup white wine
1 teaspoon fresh thyme leaves
1 tablespoon Dijon mustard
2 teaspoons sugar
¼ cup olive oil (more or less)

Lemon Rosemary Grilled Chicken
Mix all of the marinade ingredients in a plastic zip top bag and add the chicken. This is a quick marinade, so it only needs to sit for 10-20 minutes. Don’t let it go over 30 minutes as the chicken will begin to break down due to the lemon and balsamic. Trust me, this will be your go to marinade when you are pinched for time from now on.

Preheat your grill on high for 10-15 minutes. When ready to cook, turn the burners to medium-high and place the chicken on the grill. Cook 5-7 minutes per side (depending on their size), and try to only flip once. You should have some beautiful grill marks if you preheated the grill like I said. Remove and cover with foil. Let rest for 10 minutes before slicing for the salad.

Apple Vinaigrette
Place all of the ingredients in a blender, minus the olive oil. Blend on high until everything is nice and smooth. Then, on a low speed, slowly drizzle the olive oil into the mixture. Taste for seasoning and adjust as needed. It should be a vibrant and thick dressing.

Grilled Chicken and Blue Cheese Pear Salad with Apple Vinaigrette
Time to put it all together. Mix the salad greens, beets, half of the pecans, and half of blue cheese together in a bowl with a drizzle of the vinaigrette. Just enough dressing to coat the leaves is all you need here; there is nothing worst then an overdressed salad. You can either portion the salad out per plate or place in a pretty serving bowl at this point. In your serving method of choice, place alternating strips of pears and sliced chicken over the top of the dressed greens, then sprinkle on the remaining blue cheese and pecans. Drizzle a little more vinaigrette over the top of everything and add some micro greens in the middle for garnish. Enjoy.






  1. Yessie · · Reply


  2. What a beautiful salad! Love the pairing of pear and blue cheese. Great post!

    1. Thank you!! Can’t beat the classics!

  3. i love pear and blue cheese salad and this one with grilled chicken is something to die for.

    1. Thanks for stopping by! Glad you like the food!!

  4. This looks so delicious. Loving your photos!

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