Chicken, Bleu Cheese Pear Salad

by Connie Phillips

2 boneless skinless chicken breasts that have been grilled or roasted and cut into long strips
2 Tbsp. white wine vinegar
1⁄2 tsp. dijon style mustard
1⁄4 cup olive oil
6 cups of a combination of red and green leaf lettuce
1 large Bartlett pear (green if red is not available)
1⁄4 lb. bleu cheese, crumbled (about 1 cup)
1⁄2 cup pecans, toasted lightly, cooled and chopped

In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

Divide the salad among 4 plates. Distribute the cooked chicken breasts equally among the salads, and drizzle the dressing on top.