Ingredients: |
Ingredients: 1 cup red wine vinegar
1/2 cup packed light brown sugar
3 whole cloves
1 tablespoon plus 1 1/2 tsp. kosher salt, divided
1 small red onion, thinly sliced (about 1 1/2 cups)
1/2 teaspoon black pepper
7 tablespoons olive oil, divided
4 (8-oz.) boneless, skinless chicken breasts
1 teaspoon Dijon mustard
1/2 teaspoon fresh lemon juice (from 1 lemon)
8 ounces spring mix salad greens
8 ounces goat cheese, crumbled (about 2 cups)
1 (6-oz.) pkg. fresh blueberries
1 cup candied pecans
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Directions: |
Directions:Step 1
Whisk together vinegar, sugar, cloves, and 1 tablespoon of the salt in a medium saucepan. Bring to a boil over medium-high. Continue boiling, stirring occasionally, until sugar and salt dissolve, about 5 minutes. Place onion slices in a medium-size
heatproof bowl, and pour hot vinegar mixture over onion. Let cool completely to room temperature, about 30 minutes.
Step 2
Meanwhile, stir together pepper, 2 tablespoons of the oil, and remaining 1 1/2 teaspoons salt in a small bowl. Brush mixture evenly over chicken breasts. Preheat a gas grill to medium-high (400°F to 450°F). Place chicken on unoiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of meat registers 165°F, 7 to 8 minutes per side. Transfer chicken to a cutting board, and rest 10 minutes. Cut into 3/4-inch slices.
Step 3
Measure 3 tablespoons onion-pickling liquid into a medium bowl. Add mustard, lemon juice, and remaining 5 tablespoons oil; whisk until smooth. Place salad greens in a large bowl; add mustard mixture, goat cheese, blueberries, and pecans. Toss to coat. Drain remaining pickling liquid from onion; discard liquid and cloves. Add onion to salad; toss to combine. Divide evenly among 4 bowls; top with sliced chicken. |
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