Grilled Chicken & Pear Salad with Hazelnut Vinaigrette | Gold'n Plump

Ingredients

• 3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
• 1 tablespoon olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons hazelnut oil
• 1 teaspoon Dijon mustard
• 1/8 teaspoon pepper, or to taste
• of salt, or to taste
• 1 large ripe pear, peeled, cored, halved lengthwise, each half cut into 3/8-inch slices
• 20 leaves Belgian endive (2 heads)
• 12 leaves leaf lettuce
• of ground pepper
• 4 sprigs of fresh watercress for garnish