Best 7 Grilled Chicken With Spelt Pear And Watercress Salad Recipes

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Grilled chicken with spelt pear and watercress salad is a delicious and refreshing summer dish. The grilled chicken is juicy and flavorful, while the roasted pears and watercress add a sweet and peppery touch. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover chicken.

Let's cook with our recipes!

SPELT WHEAT, PEAR, AND WATERCRESS SALAD



Spelt Wheat, Pear, and Watercress Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 cup spelt whole-wheat berries
1 lemon, juiced, about 1/4 cup
2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored
1/4 bulb fennel
2 bunches watercress, stems trimmed, (about 6 cups)
3 tablespoons extra-olive oil
Freshly grated black pepper
2 to 3-ounce piece Gruyere or aged Gouda

Steps:

  • Bring a generously salted medium saucepan of water to a boil. Add the spelt and return to a boil, adjust the heat to maintain a simmer, cover, and cook until the berries are tender but not mushy 15 to 20 minutes. Drain and set aside.
  • Put the lemon juice in medium bowl. Thinly slice both the pears, and fennel lengthwise, with a mandoline into the bowl. Toss with the lemon juice. Add the spelt berries, watercress, and olive oil and toss to dress evenly. Season with salt and pepper.
  • Divide salad among 4 plates and, using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD



Grilled Chicken, Peach, and Arugula Salad image

Yummy salad!

Provided by trisha1985

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

5 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
½ teaspoon salt, or more to taste
4 peaches, halved and pitted
4 skinless, boneless chicken breast halves
8 cups baby arugula

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
  • Brush 1 teaspoon oil onto cut-side of peaches.
  • Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
  • Brush remaining oil onto both sides of chicken breasts and season with salt.
  • Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
  • Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g

GRILLED CHICKEN AND PEAR SALAD



Grilled Chicken and Pear Salad image

I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch. -Janet Duran of Des Moines, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 11

5 boneless skinless chicken breast (4 ounces each)
7 cups torn mixed salad greens
2 ounces Brie cheese, cubed
2 medium pears, chopped
1/4 cup chopped pecans, toasted
1/4 cup thawed apple juice concentrate
2 tablespoons canola oil
4-1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. , Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad.

Nutrition Facts : Calories 329 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 317mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN PEAR SALAD



Chicken Pear Salad image

Rumored to be the "best salad ever", this salad was a HUGE hit at a baby shower I attended. Fortunately the hostess shared the recipe with us! I have modified and simplified the recipe but the delicious flavors and textures remain. Dressing is so yummy too! Add as needed as recipe makes a lot!

Provided by fitnfamished

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large head romaine lettuce
1 tart apple
2 ripe tart pears
4 ounces feta cheese
1/4 cup dried cranberries
1/2 cup walnuts
2 grilled chicken breasts
1 cup sugar
2 tablespoons poppy seeds
3/4 cup raspberry vinegar
2 tablespoons prepared mustard
2 teaspoons salt
1 1/2 cups canola oil
1 small onion

Steps:

  • Tear or cut up lettuce. Cut apple and pears into bite size chunks. May use just apples or pears if desired. Add crumbled feta cheese and dried cranberries (or craisins). You can toast walnuts or use candied walnuts if you'd like. May substitute pecans or pinenuts. Shred chicken breasts and add to salad. Can also use rotisserie chicken or baked chicken.
  • For dressing combine sugar, poppy seeds, raspberry vinegar, mustard, salt, oil & onion in a food processor or blender. Refrigerate. May want to cut dressing ingredients in 1/2 as you will have a lot of dressing. Stays good in fridge for about 4 days.

Nutrition Facts : Calories 1317.2, Fat 102.1, SaturatedFat 12.2, Cholesterol 63.3, Sodium 1632.5, Carbohydrate 86.5, Fiber 10.6, Sugar 70.6, Protein 23.7

PEAR CHICKEN SALAD



Pear Chicken Salad image

This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 14

6 cups spring mix salad greens
1 medium ripe pear, sliced
1-1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
DRESSING:
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon grated orange zest
1/8 teaspoon salt
Dash pepper

Steps:

  • On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

GRILLED CHICKEN SALAD WITH PEAR, BRIE AND PECANS



Grilled Chicken Salad With Pear, Brie and Pecans image

This salad is also great using apples and cheddar instead of pear and brie. *Tip: make sure your brie is chilled to make cubing easier*

Provided by Crystal

Categories     Chicken Breast

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

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
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

Steps:

  • 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.

Nutrition Facts : Calories 487.6, Fat 33.3, SaturatedFat 8.1, Cholesterol 96.8, Sodium 660.6, Carbohydrate 13.3, Fiber 2.7, Sugar 8.8, Protein 34.7

SPICY CHICKEN AND SPELT SALAD



Spicy Chicken and Spelt Salad image

This is a colorful and wonderfully zippy chicken and spelt salad with a spicy soy sauce dressing.

Provided by Always Cooking Up Something

Categories     Salad     Grains

Time 1h45m

Yield 10

Number Of Ingredients 22

¼ cup soy sauce
3 tablespoons Asian sesame oil
2 tablespoons olive oil
2 tablespoons rice wine vinegar
2 tablespoons creamy peanut butter
⅛ teaspoon cayenne pepper
1 tablespoon freshly grated ginger
1 tablespoon grated fresh garlic
1 serrano chile peppers, minced
1 cup spelt kernels
6 cups water
½ teaspoon kosher salt
1 quart water
½ teaspoon salt
1 onion, peeled and cut into chunks
4 skinless, boneless chicken breast halves
1 red bell pepper, sliced
1 bunch green onions, thinly sliced
¼ cup coarsely chopped fresh parsley
¼ cup coarsely chopped cilantro
3 carrot, thinly sliced
2 cups thinly sliced red cabbage

Steps:

  • Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
  • Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
  • While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
  • Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 21.8 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 1.6 g, Sodium 643.1 mg, Sugar 4 g

Tips:

  • To ensure the chicken is cooked evenly throughout, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the grill.
  • If you don't have spelt berries, you can substitute another type of grain, such as quinoa or brown rice.
  • If you don't have fresh watercress, you can use another type of leafy green, such as arugula or spinach.
  • To make the dressing ahead of time, simply whisk all of the ingredients together and store it in a jar in the refrigerator for up to a week.
  • For a more flavorful salad, use grilled chicken that has been marinated in your favorite herbs and spices.

Conclusion:

This grilled chicken with spelt, pear, and watercress salad is a delicious and healthy meal that is perfect for a summer lunch or dinner. The grilled chicken is tender and juicy, the spelt is nutty and chewy, the pears are sweet and crisp, and the watercress is peppery and refreshing. The dressing is light and flavorful, and it ties all of the ingredients together perfectly. This salad is sure to be a hit with everyone who tries it!

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