Green Salad with Grilled Chicken, Pear & Honey Mustard Vinaigrette

It's pretty cold outside. I can't leave my house without a scarf, a warm sweater and some gloves. Everybody is talking about the delicious hot and steamy winter dishes, comforting hot casseroles, stews, pies, sausages, pudding and crumbles.

But me? I just have a huge enormous appetite for... salads.
Trying not to be abnormal, I use winter veggies and fruits like pumpkin, squash, red beets and parsnip.

Or pear. With grilled chicken. Mmm...

Green Salad with Grilled Chicken, Pear & Honey Mustard Vinaigrette (serves one)

Ingredients

For the chicken:

- 1 boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tbsp cajun spice mix

For the salad:

- 3-4 green asparagus (washed, trimmed and cooked)
- 50-75 gram green salad mixture
- 5-6 white mushrooms, sliced
- 1/2 pear, sliced

For the vinaigrette:

- 1 tbsp of lemon olive oil (or olive oil + lemon juice)
- 2 tbsp of balsamic vinaigrette
- 1 tsp of grain mustard
- 1 green onion, chopped
- 1 tsp honey (or maple syrup)

Method

Preheat grill. Brush chicken with olive oil and season with cajun spice mix.
Once the grill is preheated, arrange the chicken breasts on the plate. Close the lid, and cook for 5-7 minutes, or until the chicken breasts are cooked all the way through. Cut chicken breast into chunks.

Dress your plate with the salad, mushrooms, sliced pear and cooked asparagus.

Next, make the vinaigrette by whisking together all the ingredients in a small bowl.

Arrange the grilled chicken chunks on the salad. Drizzle vinaigrette over the chicken.

You can add some raisins, cranberries, nuts or seeds.

Enjoy!