Grilled Chicken With Spelt Pear And Watercress Salad Recipes

SPELT WHEAT, PEAR, AND WATERCRESS SALAD

Steps:

• Bring a generously salted medium saucepan of water to a boil. Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes. Drain and set aside.
• Put the lemon juice in medium bowl. Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl. Toss with the lemon juice. Add the spelt berries, watercress, and olive oil and toss to dress evenly. Season with salt and pepper.
• Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

GRILLED CHICKEN AND PEAR SALAD

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. , Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad.

CHICKEN PEAR SALAD

Steps:

• Tear or cut up lettuce. Cut apple and pears into bite size chunks. May use just apples or pears if desired. Add crumbled feta cheese and dried cranberries (or craisins). You can toast walnuts or use candied walnuts if you'd like. May substitute pecans or pinenuts. Shred chicken breasts and add to salad. Can also use rotisserie chicken or baked chicken.
• For dressing combine sugar, poppy seeds, raspberry vinegar, mustard, salt, oil & onion in a food processor or blender. Refrigerate. May want to cut dressing ingredients in 1/2 as you will have a lot of dressing. Stays good in fridge for about 4 days.

PEAR CHICKEN SALAD

Steps:

• On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

GRILLED CHICKEN SALAD WITH PEAR, BRIE AND PECANS

Steps:

• whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
• place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.
• transfer to cutting board; slice thinly and keep warm.
• Dressing.
• whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
• add greens, pear, cheese and pecans; toss to coat.
• divide salad among 4 plates and top with chicken.

SPICY CHICKEN AND SPELT SALAD

Steps:

• Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
• Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
• While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
• Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.