Winter Pear Salad

Ingredients

For the Chicken:

• * 1 ½ pounds boneless, skinless chicken thighs
• * 6 tablespoons extra virgin olive oil, divided
• * 3 cloves garlic, minced
• * 2 tablespoons freshly squeezed lemon juice
• * 1 tablespoon chopped fresh rosemary leaves
• * Kosher salt and freshly ground black pepper, to taste

For the Salad:

• * 6 cups shredded kale
• * 3 cups shredded brussels sprouts
• * 2 green onions, thinly sliced
• * 1 ½ tablespoons apple cider vinegar
• * 1 tablespoon honey
• * 1 tablespoon Dijon mustard
• * 1 bosc pear, sliced
• * 3 clementines, peeled and segmented
• * ½ cup pomegranate arils
• * ¾ cup candied walnuts
• * ½ cup crumbled blue cheese

Instructions

1. In a gallon-sized Ziploc bag or large bowl, combine the chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Marinate for at least 2 hours to overnight, turning occasionally.

2. Drain the chicken from the marinade.

3. Heat 1 tablespoon of olive oil in a cast iron grill pan over medium-high heat. Working in batches, add the chicken to the pan in a single layer. Cook for about 4-5 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F.

4. In a large bowl, combine the shredded kale, shredded brussels sprouts, and thinly sliced green onions. Drizzle with the remaining 3 tablespoons olive oil, apple cider vinegar, honey, and Dijon mustard. Massage the mixture until the kale starts to soften, about 1-2 minutes. Season with salt and pepper to taste.

5. Top the salad with the grilled chicken, sliced pear, segmented clementines, pomegranate arils, candied walnuts, and crumbled blue cheese.

6. Serve immediately.