Chicken Pear Salad Recipes

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PEAR CHICKEN SALAD



Pear Chicken Salad image

This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 14

6 cups spring mix salad greens
1 medium ripe pear, sliced
1-1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
DRESSING:
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon grated orange zest
1/8 teaspoon salt
Dash pepper

Steps:

  • On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

SPINACH, PEAR AND CHICKEN SALAD



Spinach, Pear and Chicken Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 large skinless, boneless chicken breast (about 12 ounces)
Kosher salt and freshly ground pepper
3 1/2 tablespoons extra-virgin olive oil
1/3 cup dried cranberries
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
8 cups baby spinach (about 5 ounces)
4 endives, cut lengthwise into thin wedges
1/3 cup almonds, toasted and roughly chopped
1 pear, thinly sliced
1/4 cup shredded gruyere cheese

Steps:

  • Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice.
  • Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds to plump the cranberries. Let cool.
  • Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine. Divide among bowls and top with the remaining cheese.

Nutrition Facts : Calories 404, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 65 milligrams, Sodium 461 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 28 grams

GRILLED CHICKEN AND PEAR SALAD



Grilled Chicken and Pear Salad image

I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch. -Janet Duran of Des Moines, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 11

5 boneless skinless chicken breast (4 ounces each)
7 cups torn mixed salad greens
2 ounces Brie cheese, cubed
2 medium pears, chopped
1/4 cup chopped pecans, toasted
1/4 cup thawed apple juice concentrate
2 tablespoons canola oil
4-1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. , Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad.

Nutrition Facts : Calories 329 calories, Fat 16g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 317mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

PECAN CHICKEN SALAD



Pecan Chicken Salad image

This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.

Provided by thedailygourmet

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 10

½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

Steps:

  • Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  • Serve immediately or refrigerate for up to 3 days.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g

CHICKEN PEAR SALAD



Chicken Pear Salad image

Rumored to be the "best salad ever", this salad was a HUGE hit at a baby shower I attended. Fortunately the hostess shared the recipe with us! I have modified and simplified the recipe but the delicious flavors and textures remain. Dressing is so yummy too! Add as needed as recipe makes a lot!

Provided by fitnfamished

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large head romaine lettuce
1 tart apple
2 ripe tart pears
4 ounces feta cheese
1/4 cup dried cranberries
1/2 cup walnuts
2 grilled chicken breasts
1 cup sugar
2 tablespoons poppy seeds
3/4 cup raspberry vinegar
2 tablespoons prepared mustard
2 teaspoons salt
1 1/2 cups canola oil
1 small onion

Steps:

  • Tear or cut up lettuce. Cut apple and pears into bite size chunks. May use just apples or pears if desired. Add crumbled feta cheese and dried cranberries (or craisins). You can toast walnuts or use candied walnuts if you'd like. May substitute pecans or pinenuts. Shred chicken breasts and add to salad. Can also use rotisserie chicken or baked chicken.
  • For dressing combine sugar, poppy seeds, raspberry vinegar, mustard, salt, oil & onion in a food processor or blender. Refrigerate. May want to cut dressing ingredients in 1/2 as you will have a lot of dressing. Stays good in fridge for about 4 days.

Nutrition Facts : Calories 1317.2, Fat 102.1, SaturatedFat 12.2, Cholesterol 63.3, Sodium 1632.5, Carbohydrate 86.5, Fiber 10.6, Sugar 70.6, Protein 23.7

CHICKEN PEAR SALAD WITH BLUE CHEESE



Chicken Pear Salad with Blue Cheese image

Provided by Food Network

Categories     main-dish

Time 10m

Yield About 2 1/2 cups per serving

Number Of Ingredients 8

6 cups torn salad greens or chopped romaine
1/2 cup reduced-calorie, fat-free or regular blue cheese salad dressing
1 1/4 cups cooked chicken strips
1 medium yellow or green bell pepper, thinly sliced
1 can (15 oz.) Del Monte® Lite Sliced Pears, drained
(Optional) 1 oz. crumbled blue cheese (about 1/4 cup total)
(Optional) coarsely ground black pepper
(Optional) chopped walnuts

Steps:

  • 1. Arrange equal amounts of the salad greens on each of 4 dinner plates.
  • 2. Spoon equal amounts of the dressing evenly over all.
  • 3. Top with the chicken, onions and pears. Sprinkle evenly with the blue cheese and black pepper, if desired.
  • For additional flavor and texture: Add 1/2 cup dried cranberries or unsweetened cherries on top with 2 ounces thinly sliced red onion (about 1/2 cup).
  • For a lighter version: Use reduced fat blue cheese and fat-free dressing.

CHICKEN, CRANBERRY, AND PEAR SPINACH SALAD RECIPE BY TASTY



Chicken, Cranberry, And Pear Spinach Salad Recipe by Tasty image

Here's what you need: olive oil, apple cider vinegar, honey, dijon mustard, salt, ground black pepper, boneless, skinless chicken breast, salt, ground black pepper, paprika, olive oil, pear, baby spinach, dried cranberry, toasted unsalted walnut

Provided by Greg Perez

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 15

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
½ teaspoon dijon mustard
¼ teaspoon salt
1 pinch ground black pepper
1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1 tablespoon olive oil
1 pear, sliced
2 cups baby spinach
1 tablespoon dried cranberry
2 tablespoons toasted unsalted walnut, chopped

Steps:

  • Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
  • On a cutting board, season the chicken with salt, pepper, and paprika.
  • Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.
  • In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
  • Enjoy!

Nutrition Facts : Calories 993 calories, Carbohydrate 39 grams, Fat 70 grams, Fiber 10 grams, Protein 56 grams, Sugar 23 grams

GRILLED CHICKEN SALAD WITH PEAR, BRIE AND PECANS



Grilled Chicken Salad With Pear, Brie and Pecans image

This salad is also great using apples and cheddar instead of pear and brie. *Tip: make sure your brie is chilled to make cubing easier*

Provided by Crystal

Categories     Chicken Breast

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
8 cups torn mixed greens
1 pear, sliced
4 ounces brie cheese, cubed
1/3 cup pecans, toasted and chopped
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons apple juice concentrate, thawed
2 tablespoons minced fresh chives
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • whisk together mustard, oil, thyme, salt and pepper; brush over chicken.
  • place chicken on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 10 minutes or until no longer pink inside.
  • transfer to cutting board; slice thinly and keep warm.
  • Dressing.
  • whisk together oil, vinegar, apple juice concentrate, chives, mustard, garlic, sugar, salt and pepper.
  • add greens, pear, cheese and pecans; toss to coat.
  • divide salad among 4 plates and top with chicken.

Nutrition Facts : Calories 487.6, Fat 33.3, SaturatedFat 8.1, Cholesterol 96.8, Sodium 660.6, Carbohydrate 13.3, Fiber 2.7, Sugar 8.8, Protein 34.7

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