There have been burgers, there have been beers, and thereâ€™s still half a bag of kettle-cooked potato chips plaguing me in my pantry. Two people today told me they were ready for summer to end so they could get â€œback to routineâ€, and though my vote is for never ending summer, my diet needs to get back on track, and quickly.
Salads and soups are my go-tos when I need to lighten up. Grilled chicken and baby spinach are totally standard but with the simple additions of sweet pears and perfectly tangy blue cheese, this salad becomes a weeknight meal that literally brought a grin to my face all through dinner. This would work equally well for lunch as for dinner, for company or a simple party of two. Itâ€™s the perfect meal to clean up your diet though it tastes like youâ€™re still enjoying a summertime splurge.
Grilled Pear and Chicken Salad with Blue Cheese
3 Chicken breast
Salt and pepper
8-10 c. fresh baby spinach
1/4 c. olive oil
1 tbsp. champagne vinegar (or white wine vinegar)
1 tsp. honey
1 tsp. Dijon mustard
2 ripe pears, thinly sliced
Â½ c. crumbled blue cheese
1. Heat grill to medium. Brush chickenÂ with olive oil (both sides) and sprinkle with salt and pepper on both sides. Grill until cooked through, 6-8 Â minutes per side.
4. Meanwhile, toss spinach with olive oil, vinegar, honey and mustard. Plate.
5. Divide chicken and pears between plates and top with cheese. Serve.