I was looking to update the Pinterest classic “Holy Yum” chicken because A) I didn’t find it that yummy B) It was way too salty and C) It had too much sugar in it for someone concerned about blood sugar. Don’t worry, I’m not a diabetic, though it runs in my family and my husband’s family so it’s always a concern for everyday meal planning. I lightened it up the original idea with my Dijon Chicken and Chévre Pecan Salad recipe. Here is what you will need to buy for a side salad for four or a dinner salad for two:
1. Grey Poupon Dijon
2. Organic maple syrup
3. 12 – 16 oz of Boneless Skinless Chicken Breast
4. 1 container of Spring Mix lettuces
5. Candied Pecans
6. 2 – 4 oz of Chévre
7. One large ripe D’anjou pear
8. EVOO, sea salt, garlic powder, and white Balsamic vinegar
9. Rosemary sprig (optional)
1. Take a quart or gallon size plastic bag and mix a marinade for the chicken:
- 3 Tbsp EVOO
- 1 tsp sea salt
- 1/4 cup of maple syrup
- 1/2 cup Dijon mustard
- 1 whole sprig of rosemary left intact
- 1 tsp of garlic powder
2. prep your chicken if it needs rinsing or trimming, pat dry if wet with a paper towel and add the whole fillets into the mixture.
3. Coat the chicken breasts in the mix; squeeze out all the air from the bag and let them marinate for 4 hours in the fridge. Take out a few minutes before cooking.
4. When you have finished marinating your chicken, heat a grill pan on high. Brush in some olive oil where you plan to put the chicken.
5. When the pan is very hot put the chicken on flat side down and let them sear undisturbed for 3 – 5 minutes.
6. Once your grill marks are in place, flip the chicken and turn it down to medium. The chicken will cook on this side for about 10 minutes but be sure to check for doneness as the cooking time will be dependent on the thickness of the breasts. When the chicken is done remove it from the grill pan and let them rest for 1/2 the cooking time on a plate.
7. While your chicken is cooking prep the salad greens, slice your pear into thin bite size slices, and place them both in a large bowl.
8. Take your Chévre and add it to the salad. Use two forks to break up the cheese into very small crumbles.
9. Add 1/4 cup of candied chopped pecans to the bowl.
10. Add a teaspoon or two of white Balsamic vinegar and toss the salad until the cheese is well distributed on the lettuce leaves. It should look like a dressing with just a few larger chunks of cheese remaining.
11. By now your chicken should be cooled enough to slice. Slice the chicken into bite size chunks. Divide into per person portions.
12. Place the salad equally either in large soup bowls or on a plate and top with the chicken slices.
13. Serve! Pair it with Mondavi Private Selection Chardonnay I recommended or the wine of your choosing!