Grilled Balsamic Chicken Salad with Blue Cheese Toasts
- Chicken and Salad:
- Cooking Spray
- 2 skinless, boneless, chicken breasts
- 1/4 tsp freshly ground pepper
- 1/8 tsp kosher salt
- 3 tbsp pecan halves
- 1 tbsp light brown sugar
- 1 tsp butter
- 1/4 tsp hot sauce
- 4 tsp EVOO
- 1 1/2 tsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp minced garlic
- 4 c arugula leaves or mixed salad greens
- 1/2 c fresh raspberries
- 1/4 c fresh blackberries
- 2 oz. crumbled feta cheese
- Blue Cheese Toasts:
- 2 oz. baguette cut into slices
- Cooking spray
- Kosher salt
- 1 oz blue cheese
- 1 tsp freshly minced chives or green onions
- 1/8 tsp freshly ground pepper
Heat oven to 350 degrees F. Salt chicken breasts and let stand 1 hour.
Coat chicken with cooking spray and sprinkle with pepper; bake in oven for 10-15 mins. Remove chicken and slice across the grain.
Place pecans in a small skillet and toast over medium heat, approx 3-5 mins until oils are released and fragrant. Stir in sugar, butter and hot sauce and toss to coat, cooking approx 4 mins until cooked. Remove from heat and allow to cool.
Combine oil, vinegar, garlic and mustard in a small bowl with a whisk. Toss arugula with dressing and divide among two plates. Top with chicken, berries, nuts and cheese. Drizzle any remaining balsamic mixture over the top.
Preheat broiler to high. Coat both sides of bread with cooking spray and sprinkle tops with salt and pepper. Toast on a tray in the broiler for approx 5 mins and remove tray from oven. Spread blue cheese over the top of each slice of bread and return to the broiler for 3-5 mins or until cheese is melted. Sprinkle with chives/green onion and serve.