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Ingredients

  • 5 boneless skinless chicken breast (4 ounces each)
  • 7 cups torn mixed salad greens
  • 2 ounces Brie cheese, cubed
  • 2 medium pears, chopped
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup thawed apple juice concentrate
  • 2 tablespoons canola oil
  • 4-1/2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
  • Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad. Yield: 5 servings.
  • source;http://www.tasteofhome.com/Recipes/Grilled-Chicken-and-Pear-Salad