Grilled Chicken and Pear Salad

with goat cheese, walnuts, and balsamic onions

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Many salads with chicken are, let's say, less than satisfying. Not so with this dish. Juicy roasted chicken, creamy goat cheese, toasted walnuts, balsamic-roasted red onions, and fresh pear make this salad hearty, filling, and most importantly – delicious.

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Anjou Red Pear
  • 1½ fl. oz. Balsamic Vinegar
  • ½ fl. oz. Honey
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Walnut Halves
  • 3 oz. Baby Spinach
  • Info
    1 oz. Goat Cheese
  • ½ oz. Dried Cherries

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    600
  • Carbohydrates
    35g
  • Fat
    32g
  • Protein
    45g
  • Sodium
    1251mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl
  • 1 Small Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel onion and slice into ¼" rounds. Quarter pear, core, and cut into ¼" slices. Whisk together balsamic vinegar and honey in a large mixing bowl. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • 2

    Roast the Onion

    Place onion rounds on prepared baking sheet and separate rounds into rings. Drizzle with 1 Tbsp. balsamic-honey mixture (reserve remaining for vinaigrette) and spread into a single layer. Roast until onions are softened, 15-18 minutes. While onions roast, cook chicken.

  • 3

    Cook the Chicken

    Drizzle chicken with 1 tsp. olive oil and place on hot grill. Grill until chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Remove chicken from grill and let rest 5 minutes.

  • 4

    Make Vinaigrette and Toast Walnuts

    Whisk 1 Tbsp. olive oil into reserved balsamic-honey mixture and add ¼ tsp. salt. Taste, and season to taste with salt and pepper. Salt will highlight the sweetness and sharpness of balsamic and honey. Heat a small pan over medium heat. Add walnuts to hot, dry pan and stir constantly until toasted and aromatic, 4-5 minutes. Remove walnuts from pan and set aside.

  • 5

    Toss the Salad

    Add spinach to bowl with balsamic vinaigrette. Toss to combine and season with ¼ tsp. salt and a pinch of pepper. Alternatively, serve dressing on side to control amount.

  • 6

    Finish the Dish

    Slice chicken if desired. Place a serving of salad on a plate and top with separated rings of roasted onion and pear. Garnish with goat cheese crumbles (breaking up with your hands if needed), toasted walnuts, and dried cherries. Serve chicken next to salad or on top.

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