This was definitely one of those recipes that start out well-planned but due to ingredients being not in the best condition, immediately turns experimental. Initially, we had planned a simple grilled chicken salad over rainbow chard, fresh strawberries and ricotta drizzled with balsamic vinaigrette. However, half the strawberries were bad (hence the great sale price) and the ricotta was not worth testing as we had been having some fridge issues.
We grilled the chicken in some balsamic and then added chopped rainbow chard, sauteing until tender. We cut up some pears, adding these with the juice from two fresh limes, and added a dash of rock salt and fresh ground pepper. We were pleasantly surprised by the dish, which took all of about twenty minutes start to finish. The chard's slightly bitter taste was complemented by the sweetness of the pear and the tangy balsamic and the lime really melded the two.
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