Cranberry Ginger Salad with Grilled Pears and Chicken
Ingredients 1/4 cup pecans 3 Bosc pears, peeled, cored and cut into quarters 1 whole boneless, skinless chicken breast 2 Tablespoons olive oil Salt and pepper 8 cups mixed baby greens 1/4 cup red onion, thinly sliced 1/2 cup blue cheese, crumbled 1/2 cup Stonewall Kitchen Cranberry Ginger Dressing (available at Weekends!) Directions Preheat oven to 350 degrees F. Spread pecans on a baking sheet. Bake until toasted, about 5 minutes. Prepare grill (medium heat) or preheat broil