Chicken and Pear Salad with Pecan Goat Cheese
- Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 9 minutes or until no longer pink, turning once.* Cut chicken breasts diagonally into thin slices.
- Meanwhile, for dressing, in a screw-top jar combine oil, vinegar, salt, pepper, and garlic. Cover and shake well; set aside. Press toasted pecans onto one side of each cheese slice.
- Divide mesclun among 4 plates. Arrange chicken, pears, and cheese atop mesclun. Drizzle with dressing. Makes 4 servings.
From the Test Kitchen
If desired, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through.