1/2 cup (125 ml) olive oil

1 lemon, zest and juice

3 tbsp (45 ml) whole-grain mustard

1 shallot, finely chopped

2 tbsp (30 ml) honey

1/4 cup (60 ml) plain yogurt

4 skinless, boneless chicken breasts

3 pears

6 cups (330 g) lettuce of your choice

cup (43 g) toasted pine nuts

cup (33 g) toasted walnut halves

Salt and pepper

In a bowl, whisk the oil, lemon zest and lemon juice, mustard, shallot and honey. Reserve half of the dressing for garnish. In a glass dish or a large sealable plastic bag, combine the remaining dressing and the yogurt, then add the chicken. Toss well to thoroughly coat. Cover the dish or seal the bag and refrigerate for 2 to 12 hours.

Preheat the grill, setting the burners to high. Oil the grate.

Cut the pears into quarters and remove the cores. Reduce the grill heat to medium. Grill the chicken for 6 to 7 minutes on each side, or until it is cooked through. Season with salt and pepper.

About 5 minutes before the chicken has finished cooking, grill the pear pieces.

Slice the chicken and place it on the lettuce with the pears. Drizzle with the reserved dressing. Garnish with the nuts.

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