Description
This hearty, healthy Chicken Pear Salad is loaded with tender chicken, juicy pear, creamy avocado, dried cranberries, and toasted walnuts over mixed greens. Finished with a simple balsamic maple dressing, it’s an easy, satisfying salad for lunch or dinner. The best thing about this salad is that it’s versatile! Feel free to add feta or goat cheese if desired!
Ingredients
- 3 -4 cups of mixed super greens (baby kale, baby spinach, and arugula)
- 1 chicken (i used boneless thigh)
- 1 pear (i used a Bosc pear)
- 1/2 avocado or 1 whole small avocado
- 1/4 cup walnuts (toasted)
- 1/4 cup Cranberries
Balsamic Maple Salad Dressing Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- Salt to taste
- Black pepper to taste
Instructions
- Make the Balsamic Maple Dressing. Add the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper to a small mason jar. Close tightly and shake until well combined. Taste and adjust as needed, then set aside.
- Toast the Walnuts. Add 1 tablespoon of water, ½ teaspoon monk fruit sweetener, and a dash of salt to a small skillet and combine. Add the walnuts and mix. Toast over medium-low heat, stirring frequently, until the water evaporates and the walnuts are lightly toasted. Keep an eye on them so they don’t burn. Skip this step if using already-toasted walnuts.
- Prepare the Chicken. Season one boneless chicken thigh or chicken breast with your favorite seasoning and pan-sear, bake, or air-fry until fully cooked. The internal temperature should reach 165°F (74°C). Let it rest briefly, then slice. If using leftover cooked chicken, simply slice it, and you’re ready to go.
- Prepare the Pear and Avocado. Wash and slice the pear and avocado. Wash the pear thoroughly, remove the core, and slice it. Cut the avocado in half, remove the pit and peel, and slice the amount you need.
- Dress the Greens. Add the mixed greens to a bowl, drizzle with about 2 teaspoons of the balsamic maple dressing, and gently toss to coat. This little step makes such a difference! Instead of having plain greens underneath all the toppings, you’re seasoning the salad from the beginning.
- Assemble Your Chicken Pear Salad. Place the dressed greens into a serving bowl. Top with sliced chicken, pear, avocado, dried cranberries, and toasted walnuts. Drizzle with additional balsamic maple dressing as desired and enjoy!
Notes
This recipe serves one adult as a main meal or up to three people as a side salad.
Leftover cooked chicken works wonderfully and makes the recipe even faster.
Use a ripe but firm pear for the best texture.
You can use store-bought toasted walnuts.
Dress the greens for better flavor.
You likely won’t need all of the balsamic maple dressing for one salad. Refrigerate the remainder and use it for another salad or roasted vegetables.
Slice the pear and avocado shortly before serving for the freshest appearance and texture.
Goat or feta cheese is completely optional. The salad is delicious without it!
