Roasted Pear Chicken Salad
tablespoon cooking oil
skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
teaspoon ground black pepper
firm ripe Bosc pears, peeled, cored, and cut into 1/2-inch-thick wedges
medium shallots, peeled and cut into thin wedges
cup pear nectar or apple cider
tablespoons hazelnut oil
tablespoons cider vinegar
cup crumbled blue cheese
cup toasted hazelnuts, chopped
Assorted flat breads and/or crackers
- 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.