Grilled Chicken and Pear Salad

Serves 6. Recipe is provided by Gwen Cotton.

4 boneless, skinless chicken breasts

Salt and pepper, to taste

Granulated garlic, to taste

1 pear

1 big garlic clove, finely minced

1/2 cup olive oil

1?3 cup balsamic vinegar

1/4 tsp. salt

1/2 tsp. black pepper

1 tsp. white sugar

1 small red onion, very thinly diced

1 large head butter lettuce, washed and torn

1 cup crumbled blue cheese

1 cup candied pecans or walnuts

1/4 cup dried cranberries

1. Clean and dry chicken breasts. Season chicken to taste with salt, pepper and granulated garlic. Set aside.

2. Slice pear in half, and core. Place chicken and pears face down on a hot grill. Cook pears for approximately one minute until grill marks show. Grill chicken until firm and juices run clear. While the chicken is cooking, prepare dressing and salad.

3. To make salad dressing, mix minced garlic, olive oil, balsamic vinegar, salt, pepper and sugar in a small bowl. Add diced onion. Whisk with fork until emulsified.

4. Place lettuce in a large bowl. Add blue cheese, nuts and cranberries. Slice the grilled pear into 1?8-inch-thick slices and add to salad. Remove chicken from grill and thinly slice. Add dressing to salad and toss. Top salad with chicken.