Adobe El’s Grilled Free Range Chicken Salad

1 grilled chicken breast (Recommended: Mary’s Organic)
Drizzle chicken with pear syrup. (Method: 2 cooked pears reduced down to syrup, add cherry balsamic)
Handful of Tamari pecans
1–2 ounces of crumbled blue cheese
Handful of pear tomatoes
½ pear, shaved into thin slices
Serve over a bed of fresh baby greens
Dress with Herb vinaigrette (Method: white balsamic add shallots, thyme, chives, basil, tarragon)

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  5. On the Menu:CALVADOS-POACHED APRICOTS from Chef William Bradley, Addison Restaurant

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Posted by Staff on Jan 8, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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