4 oz cranberry-crusted goat cheese (or plain goat cheese)
For the Chicken:
Place the chicken breasts in a large resealable plastic bag. Mix together the garlic, mustard, vinegar, and olive oil and season well with salt and pepper. Pour over the chicken breasts. Seal and place in the fridge for at least 4 hours and up to 12 hours.
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and place on the grill. Grill for 5-7 minutes per side, depending on the thickness of your chicken. Remove from grill, tent with foil, and allow to cool for 10 minutes before slicing.
For the Beets:
Preheat the oven to 425°F. Wrap the beets in foil packets and place on a baking sheet. Roast for 45 minutes to an hour, or until the beets are tender.
Allow to cool in the foil packets before rubbing the skins off with paper towels. Cut into desired shape.
For the Vinaigrette:
Whisk everything together and season, to taste, with salt and pepper.
Toss the chicken, beets, greens, pear, and pecans with the dressing. Top with the crumbled goat cheese and serve.
Often times, to cut down on the prep for dishes like this one, I buy the prepared (already cooked and peeled) beets from the produce section of my grocery store. Saves a ton of time and is a lot less messy! Taking a little help from the store can make a recipe like this more manageable on a weeknight.
Cranberry-crusted goat cheese is available to me at my local store. If you can find it, use it! It’s delicious. If not, plain goat cheese will work just fine! Maybe throw in a handful of dried cranberries for good measure.