Grilled Chicken Salad With Pear, Brie And Pecans - cooking recipe

Ingredients

2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
8 cups torn mixed greens
1 pear, sliced
4 ounces brie cheese, cubed
1/3 cup pecans, toasted and chopped
Dressing
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons apple juice concentrate, thawed
2 tablespoons minced fresh chives
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.
transfer to cutting board; slice thinly and keep warm.
Dressing.
whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
add greens, pear, cheese and pecans; toss to coat.
divide salad among 4 plates and top with chicken.