Summer Pear Salad + Red Wine Dijon Dressing

R.B. loves to cook (thank goodness!), and he likes experimenting with different ingredients. Recently, he created the most delicious salad and dressing. We eat it almost once a week, so I thought I'd share so you can enjoy it too!

What you need for the dressing:

1 tablespoon dijon mustard
4 tablespoons red wine vinegar
1 teaspoon honey
1/4 cup olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

All you have to do is whisk all the ingredients together in a small bowl, and chill before pouring over your salad.

What you need for the salad (for two servings):

1 6 oz. bag pre-washed butter lettuce 
1 or 2 Bosc pears, chopped
Honey goat cheese (found at Publix), or regular goat cheese crumbles to taste
Whole dried tart cherries to taste

Tips from Chef R.B.: 

1. Sprinkle lemon juice over chopped pears to prevent browning
2. Sprinkle a little extra pepper on the dressing after mixing
3. Pour the dressing over the lettuce first before adding other toppings

The taste is perfectly sweet and tart and goes well with anything on the grill. Hope you enjoy as much as we do!

Greek Marinated Chicken

This recipe is easy and fast, perfect for a weeknight!  I'm always looking for new ways to jazz up chicken and this turned out great.  


  • 1 lb. chicken breasts (I pounded mine to make them thin)
  • 1 tablespoon salt-free Greek seasoning (I used Cavender's)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1 teaspoon dried minced onion (like this)
  • 2-4 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon olive oil


Add the first 6 ingredients to a gallon-size ziplock bag.  Seal the bag and squish the mixture around a bit making sure to coat the chicken well.  Place the ziplock bag with the marinated chicken in the fridge and let it marinate for at least 4 hours and up to 24 hours.

Once you're ready to cook, add the butter and one tablespoon olive oil to a skillet over medium-high heat.  Let the skillet heat up then add your chicken, cooking for about 5 minutes per size depending on thickness.  You'll need to cook in separate batches, making sure to add a bit of oil and/or butter with each batch.

EXTRAS: Once I was finished with the chicken, I added a bit of freshly diced tomatoes to the skillet and cooked them down a bit and added them on top of my chicken.  I paired the chicken with this couscous and did some sautéed spinach.  I also had some tzatziki sauce on hand and used it as a sauce for my chicken.

Enjoy!  Let us know if you make this delicious chicken!

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