Winter Pear Salad
User Reviews
5
Winter Pear Salad
Description
The salad begins with boneless skinless chicken thighs marinated in olive oil, garlic, lemon juice, fresh rosemary, salt, and pepper, then grilled in a cast iron pan until golden and cooked through. This preparation imparts a savory herbaceous flavor and tender, juicy texture to the chicken.
The greens consist of shredded kale and Brussels sprouts mixed with thinly sliced green onions, then massaged with a dressing made from olive oil, apple cider vinegar, honey, and Dijon mustard. This technique softens the sturdy greens and infuses them with a balanced sweet and tangy flavor.
The salad is assembled by layering the dressed greens then topping with the grilled chicken, juicy Maui Bosc pear slices, sweet clementine segments, jewel-like pomegranate arils, crunchy candied walnuts, and sharp blue cheese crumbles. Each ingredient contributes contrasting textures and tastes, creating a well-rounded winter salad.
For best results, a cast iron grill pan is recommended for cooking the chicken, but a large cast iron skillet can be used as an alternative, producing similar caramelization and flavor.
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- 6 tablespoons extra virgin olive oil divided
- 3 cloves garlic minced
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon rosemary chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 cups kale shredded
- 3 cups Brussels sprouts shredded
- 2 green onions thinly sliced
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 Bosc pear sliced
- 3 clementines peeled and segmented
- ½ cup pomegranate arils
- ¾ cup walnuts candied
- ½ cup blue cheese crumbled
Instructions
- In a gallon size Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt and 1 teaspoon pepper; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
- In a large bowl, combine kale, brussels sprouts and green onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste. Top with chicken, pear, clementines, pomegranate, walnuts and blue cheese.
- Serve immediately.
Notes
- If a cast iron grill pan is unavailable, a large cast iron skillet can be used to cook the chicken effectively.
User Reviews
Overall Rating
5
You'll Also Love
