This party of a salad was inspired by a lunch special my daughter and I tried at Maxwell's, a local restaurant now quitting business. Maybe they should have put it on their regular menu. It is mouth-watering.
4 boneless, skinless chicken breasts
1 T. olive oil
1 T. vinegar
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. pepper
1/8 tsp. paprika
Mix oil, vinegar, salt, sugar, pepper, and paprika. Pour and rub on chicken. Grill until no longer pink in center. Keep warm in foil.
1 Recipe CANDIED PECANS
2 c. baby spinach
2 c. mixed greens, spring mix, etc.
2 firm pears, cored and diced
1 c. red or green seedless grapes
1/3 c. dried cranberries
1/4 c. bleu, gorgonzola, or feta cheese crumbles
2 slices bacon, fried and crumbled
Mix greens in large salad bowl. Add pears, grapes, cranberries, cheese, and bacon. Toss. Break up cooled candied pecans and sprinkle on top. Slice chicken into diagonal strips and place on salad. Serve with BLEU CHEESE, SIMPLE VINAIGRETTE, or FRUITY VINAIGRETTE dressing.
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