Gorgonzola, Pear & Chicken Salad With Hazelnut

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #35710

September 17, 2020



"This is a great lunch or light supper. Found at Italian Kitchen"

Original recipe yields 4 servings
OK
  • FOR CHICKEN & IT'S MARINADE
  • FOR SALAD
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (2049.1 g)
  • Calories 1777.2
  • Total Fat - 42.1 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 534.1 mg
  • Sodium - 629.7 mg
  • Total Carbohydrate - 150.3 g
  • Dietary Fiber - 50.1 g
  • Sugars - 96.5 g
  • Protein - 200.9 g
  • Calcium - 304.3 mg
  • Iron - 11 mg
  • Vitamin C - 342.7 mg
  • Thiamin - 0.7 mg

Step 1

Start by marinating the chicken breast with the olive oil and thyme. Set aside. Palce a grilling pan on the stovetop and start to warm it up.

Step 2

Cut the pears in halve, then slice each half into slices of 1/8 and 1/4 inch thickness. Brush them with olive oil and lemon, (which will help them not srick). Grill the pears for 1 minute on each side until they show the grilling marks. Set them aside. Alternatively just saute them for a minute per side so it gets a little golden

Step 3

Grill the chicken, until well cooked. Oe saute in pan

Step 4

Assemble the salad starting by the spinach, the add the cheese, the pears, the chicken cut in slices, top with the hazelnuts and drizzle over the dressing and only at the end the balsamic glaze.

Tips & Variations


No special items needed.

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