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Ingredientes
- 1/3 c. mint jelly
- 1/4 c. horseradish mustard
- 4 x skinless boneless chicken breast halves 3.5 oz
- 4 c. mesclun or possibly other mixed salad greens
- 2 x pears cored and sliced
- 1/3 c. coarsely minced walnuts
- 1 Tbsp. cider vinegar
- 1 Tbsp. extra virgin olive oil
Direcciones
- In a small saucepan, cook the mint jelly over low heat till melted. Remove the pan from the heat and stir in the mustard. Measure out two Tbsp. the mix to use while grilling the chicken, and reserve the rest.
- Cook the chicken breasts on an uncovered grill over medium heat for 12 to 15 min, or possibly till no longer pink. Turn the breasts once during cooking, and brush the chicken with the 2 Tbsp. jelly-mustard glaze.
- Transfer the cooked chicken to a cutting board, let it cold slightly, then slice it diagonally.
- Meanwhile, toss the greens with the pears and walnuts in a salad bowl. For a dressing, stir together the reserved jelly-mustard glaze, the vinegar and the oil. Divide the greens among 4 dinner plates, and arrange the sliced chicken on top of each serving. Drizzle the dressing over each portion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 4 servings | |
| Calories 1284 | |
| Calories from Fat 1016 | 79% |
| Total Fat 113.17g | 141% |
| Saturated Fat 15.56g | 62% |
| Trans Fat 0.01g | |
| Cholesterol 125mg | 42% |
| Sodium 2211mg | 92% |
| Potassium 429mg | 12% |
| Total Carbs 52.33g | 14% |
| Dietary Fiber 3.8g | 13% |
| Sugars 39.86g | 27% |
| Protein 16.5g | 26% |
