Winter Pear Salad
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 6 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt and freshly ground black pepper, to taste
- 6 cups shredded kale
- 3 cups shredded brussels sprouts
- 2 green onions, thinly sliced
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 bosc pear, sliced
- 3 clementines, peeled and segmented
- ½ cup pomegranate arils
- ¾ cup candied walnuts
- ½ cup crumbled blue cheese
Directions
Step 1
In a gallon size Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt and 1 teaspoon pepper; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Step 2
Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
Step 3
In a large bowl, combine kale, brussels sprouts and green onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste. Top with pear, clementines, pomegranate, walnuts and blue cheese.
Step 4
Serve immediately.
Notes
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
