Grilled Chicken, Pear, and Pecan Salad

1 6-8 oz Chicken breast*

1 T Olive oil

1/2 Lemon / Lime Juice

1 t Dijon Mustard

1-2 handfuls of MIxed field greens

1/2 fresh pear

1/4 C Toasted pecans

Slices Red onion

Goat cheese

Citrus Vinagrette

1 6-8 ounces chicken breast and butterfly it in half, season with salt and pepper, then marinate 1 T olive oil, juice of 1/2 a lemon or lime and 1 teaspoon of dijon mustard.

* Feel free to substitute salmon or another protein if you do not want grilled chicken and prepare in the same manner.

Preheat grill or grill pan under medium high heat

Brush grill grates with oil or spray with a non-stick spray

Grill chicken on both sides, because it was butterflied it won’t take as long to cook, about 5 minutes per side.

While the chicken is cooking prepare the salad

Mixed greens will be the base, then add slices of 1/2 a fresh pear, thin sliced red onion to taste, toasted pecans, crumble of goat cheese, and lastly top with either a store bought citrus vinaigrette or balsamic vinaigrette.

Serve along side grilled chicken.