Ingredients
- Boneless skinless chicken tenderloins- 2 lbs (if cooking extra chicken to store for Weekly Meal Plan, use 3 lbs
- Creamy balsamic salad dressing - (1) bottle
- Mixed spring lettuce - (1) ready-to-eat bag
- Pears - (2) sliced discarding core
- Walnuts, chopped - (1) 2oz. bag
- Gorgonzola cheese, crumbled - 4 oz.
Instructions
- Combine chicken and ¾ of bottled dressing in large zip-top baggie or shallow dish; seal and place in refrigerator to marinate
- Chicken can be cooked on outdoor grill, or indoor grill or griddle over medium-high heat
- Remove chicken from marinade and cook, turning once, until brown and cooked thoroughly, approximately 7 minutes each side
- Place lettuce in salad or mixing bowl
- Top with pear slices and walnuts
- Drizzle with remaining salad dressing and toss
- Garnish with Gorgonzola cheese crumbles
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