Posts
servings:4
cook time:12min
Ingredients
12 oz. fresh asparagus spears
2 small pears, halved lengthwise and cored (remove stems, if desired)
Lemon juice
4 skinless, boneless chicken breast halves (about 1-1/4 lb. total)
Salt
Ground black pepper
6 cups torn mixed salad greens*
Milk (optional)
1 recipe Blue Cheese Dressing**
cook time:12min
Ingredients
12 oz. fresh asparagus spears
2 small pears, halved lengthwise and cored (remove stems, if desired)
Lemon juice
4 skinless, boneless chicken breast halves (about 1-1/4 lb. total)
Salt
Ground black pepper
6 cups torn mixed salad greens*
Milk (optional)
1 recipe Blue Cheese Dressing**
Directions
Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a large saucepan cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain; set aside.
Meanwhile, brush cut sides of pears with lemon juice; set aside. Sprinkle chicken with salt and pepper.
Place chicken on the grill rack directly over medium heat; grill for 5 minutes. Turn chicken. Add pears to the grill rack, cut sides down. Grill chicken and pears for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and pears are tender. If desired, add asparagus the last 3 minutes of grilling.
Transfer chicken to a cutting board; slice chicken. Cut pear halves in half, forming 8 quarters.
On 4 dinner plates, arrange greens, chicken, and asparagus. If desired, stir milk into Blue Cheese Dressing to reach desired consistency. Spoon dressing over salad. Add pear pieces. Makes 4 servings.
*Cook's Shop: To rinse and drain salad greens, you can use a salad spinner.
**Blue Cheese Dressing: In a small bowl, combine 1/2 cup plain fat-free yogurt, 1/4 cup chopped red onion, 2 tablespoons crumbled blue cheese, 1 tablespoon snipped fresh chives, and 1/8 teaspoon ground white pepper. Cover; chill until ready to serve. Makes 2/3 cup.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a large saucepan cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain; set aside.
Meanwhile, brush cut sides of pears with lemon juice; set aside. Sprinkle chicken with salt and pepper.
Place chicken on the grill rack directly over medium heat; grill for 5 minutes. Turn chicken. Add pears to the grill rack, cut sides down. Grill chicken and pears for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and pears are tender. If desired, add asparagus the last 3 minutes of grilling.
Transfer chicken to a cutting board; slice chicken. Cut pear halves in half, forming 8 quarters.
On 4 dinner plates, arrange greens, chicken, and asparagus. If desired, stir milk into Blue Cheese Dressing to reach desired consistency. Spoon dressing over salad. Add pear pieces. Makes 4 servings.
*Cook's Shop: To rinse and drain salad greens, you can use a salad spinner.
**Blue Cheese Dressing: In a small bowl, combine 1/2 cup plain fat-free yogurt, 1/4 cup chopped red onion, 2 tablespoons crumbled blue cheese, 1 tablespoon snipped fresh chives, and 1/8 teaspoon ground white pepper. Cover; chill until ready to serve. Makes 2/3 cup.
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