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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