Chicken & Poached Pear Salad with Candied Walnuts, Gorgonzola & Raspberry Vinaigrette

poached pears, candied walnuts, and raspberry vinegarette. Guys, it’s salad day and we’re starting with the pears. I got cranberry juice going down in my pan. We’re going to grab those pears and peel them up. I just take the skins right off. Then I’m going to split these things right in half. Throw them into that cranberry juice. We put them on medium heat. We let them poach till they’re fork tender. Guys, when they’re done, just pull them out, let them cool off, and they look like that. They’re beautiful. Let’s go ahead and make this dressing. It starts with the raspberry sauce. I got frozen raspberries. Little bit of sugar. And I’m going to add some lemon juice. One little splash of water. We throw that on the stove and we’re going to let that whole thing come to a simmer. That’s all it takes. Add a little bit of cornstarch. Let that thicken up. Then I’m going to go ahead and press that through a strainer. Just pour it right in. And I use my whisk to stir it around. That’s it, guys. Let’s make the dressing. I got four eggs going into a bowl. Now I’m going to go ahead and use this avocado oil. I drizzle it in. It’s almost like we’re making a mayonnaise. That’s going to start thickening up. I use some red wine vinegar. It’s going to add a nice tart tanginess to it. Lots of sugar. About a half a cup cuz I want this to be a sweet dressing. We throw in that raspberry sauce, guys. Give that a stir. Our raspberry vinegarette is ready. Look at that, guys. It’s beautiful. It’s got the great consistency. Let’s go ahead and candy our walnuts. These are a lot easier than you think. Melt a stick of butter. Add in about 2 cups of brown sugar. Super simple. Pinch of salt. Let those kind of come together. Let that sugar melt down. Then add in your walnuts. Give that nice little tossy toss. That’s all it takes. Those are ready. I’m going to put them down on a pan to cool. And first I’m going to hit them with a little bit of regular sugar. That’s just going to stick to that outer edge while it’s kind of sticky. That’s perfect. Set those aside. Let’s do some chicken. So, little bit of avocado oil. We’re going to add this seasoning. It’s this chicka chicka bam bam seasoning rub. Put that on there. Mix it all around. I got my griddle nice and hot. We’re going to go ahead and throw these right down there. Get a nice crust on one side. Go ahead and flip them over. Let it get crusted on the other side and cook all the way through. And we’ll build a salad. I’m going with Roma. The first thing we add is that raspberry vinegarette. Just kind of swirl some right on the top. Then we’re going to go ahead and cut these pears. I like to cut them in about four different slices. I layer out those pairs right on my salad. Then I take those chickens and cut those in about four or five slices and those go in between the pairs as we hit those candied walnuts on there. Next, we’re going to finish this with some gorgonola cheese. If you don’t like the gorgensola, just leave it off. But look at that, man. Just get in there and enjoy. What a treat. Thanks for watching.