Roasted Pear Chicken Salad
- In a large ovenproof skillet, heat oil over medium-high heat; add butter. When butter begins to bubble, season chicken with salt and pepper; add to skillet. Cook for 4 minutes, turn chicken over, add pears and shallots, and place in a 425 degrees F oven. Roast for 4 to 5 minutes or until chicken is no longer pink (170 degrees F). Transfer chicken to a platter; keep warm.
- Return skillet to oven and roast for 8 to 10 minutes more or until pears and shallots are just tender, shaking skillet occasionally. Transfer pears and shallots to platter with chicken. Reserve any pan juices.
- Add pear nectar, hazelnut oil, and vinegar to skillet. Stir to combine and incorporate pan juices; transfer dressing to a large bowl. Coarsely chop chicken, pears, and shallots; add to dressing in bowl. Stir gently to combine and transfer to a serving platter. Top with blue cheese and hazelnuts. Serve warm with flat breads.