Blush Wine Grilled Chicken Salad

1-1/4 lb boneless skinless chicken breasts, 2-3 pieces, pounded to even 1/2-inch thickness
3/4 cup Cains® Light Blush Wine Vinaigrette Dressing, plus more for serving
Salt and freshly ground black pepper
6-7 oz mesclun spring mix greens
1/2 cup loosely packed cilantro leaves
2 Bosch ripe pears, cored and thinly sliced
2 ripe avocados, peeled and pit removed, cut into 1-inch pieces
1/2 English cucumber, cut in half lengthwise and thinly sliced
4 scallions, thinly sliced
Coat chicken with 1/4 cup dressing.  Season with salt and pepper and grill until well browned on both sides and no longer pink inside, about 5 minutes per side. Transfer to plate and let rest 10-15 minutes.  Slice crosswise into 1/2-inch slices.

In a large bowl, gently toss greens, cilantro, Bosch pear, and avocado with remaining dressing.  Season with salt and pepper and divide among 4 plates.  Top with sliced chicken and sprinkle with scallions.  Serve with additional dressing as desired.
Servings: 4-6

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