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Spinach Salad with Pears, Chicken and Blue Cheese

There have been burgers, there have been beers, and there’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 “back to routine”, 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. It’s the perfect meal to clean up your diet though it tastes like you’re still enjoying a summertime splurge.

Grilled Pear and Chicken Salad with Blue Cheese

Serves 4

3 Chicken breast

Olive oil

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

½ c. crumbled blue cheese

1. Heat grill to medium. Brush chicken with olive oil (both sides) and sprinkle with salt and pepper on both sides. Grill until cooked through, 6-8  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.

2 thoughts on “Spinach Salad with Pears, Chicken and Blue Cheese

    1. Hi Kathy! You’re right, I threw some on, should have added it to the recipe. I toasted sliced almonds. Pistachios or walnuts would also go well! Love the crunch of toasted nuts on salads. Take care!

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