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)