Ingredients:
Grill the chicken breasts (I like to sprinkle them with a little season salt prior to grilling) and slice them into thin strips. You can purchase croutons, but I like to make my own. Just cut up a couple slices of pumpernickel bread into cubes, toss cubes in drawn butter/garlic mixture, lay cubes out on a cookie sheet and broil until slightly crisp. It’s much the same process to roast the pecans, just minus the drawn butter mixture. Toss the chicken, spring mix, pear slices, mushrooms, croutons and ranch dressing in a large bowl. Serve in individual bowls. Drizzle with balsamic vinaigrette and sprinkle with pecans. (Serves 2)
- 2 Grilled Chicken Breasts, sliced into strips
- 11oz package Spring Mix
- 1 Pear, thinly sliced
- 6 Fresh Mushrooms, sliced
- Pumpernickel Croutons
- Several Roasted Pecans, chopped
- Ranch Dressing, the refrigerated type from the produce section
- Balsamic Vinaigrette
Grill the chicken breasts (I like to sprinkle them with a little season salt prior to grilling) and slice them into thin strips. You can purchase croutons, but I like to make my own. Just cut up a couple slices of pumpernickel bread into cubes, toss cubes in drawn butter/garlic mixture, lay cubes out on a cookie sheet and broil until slightly crisp. It’s much the same process to roast the pecans, just minus the drawn butter mixture. Toss the chicken, spring mix, pear slices, mushrooms, croutons and ranch dressing in a large bowl. Serve in individual bowls. Drizzle with balsamic vinaigrette and sprinkle with pecans. (Serves 2)
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