Chicken, Pear, and Gorgonzola Salad

Lately my husband and I have been trying to eat healthier, salad of course is not my husband's first choice for dinner, but he actually really enjoyed this new recipe I tried. I love this recipe because it was quick, easy, and super delicious.

2 large boneless, skinless chicken breasts

Kosher salt and freshly ground pepper

4 tbs. extra-virgin olive oil

1/3 cup dried cranberries

1 tbs apple cider vinegar

1 tbs. Dijon mustard

Juice and zest of one lemon

8 cups of your favorite salad mix; I like the Spring salad mix in a bag from my local grocery store, usually 2 bags is about 8 cups

1/3 cup sliced almonds, toasted

1 1/2 pears, thinly sliced

1/2 cup crumbled Gorgonzola cheese; if you don't like Gorgonzola use whatever cheese fits your taste

Preheat the oven to 425 degrees. Place the chicken breasts on a baking sheet lined with tin foil (easy clean-up), coat the chicken breasts with 1 tbs. olive oil, salt, and pepper. Bake the chicken breasts for 25 minutes, depending on the size of the breasts the cooking time will vary. 

While the chicken is cooking, in a large bowl whisk together the remaining olive oil, vinegar, mustard, lemon juice, lemon zest, salt and pepper to taste. Add the dried cranberries and let sit until the chicken is cooked. 

Once the chicken is cooked, remove from the oven and allow to cool slightly. While the chicken is cooling, combine the salad mix, almonds, pear, and Gorgonzola cheese with the dried cranberry and vinaigrette mixture. Toss until the salad is lightly coated. When the chicken has cooled, slice thinly, add to the salad and toss to combine.

Serve with a slice of your favorite crusty bread and enjoy!