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Chicken and Pear Tossed Salad

 Chicken and Pear Tossed Salad
I got this recipe at a pear festival. It's a great meal to serve on a hot summer day.—Jeanette Luttman, Sacramento, California
10 ServingsPrep/Total Time: 20 min.


  • 3/4 pound boneless skinless chicken breasts, cut into 1-1/2-inch slices
  • 6 tablespoons olive oil, divided
  • 1/2 cup walnut halves
  • 2 tablespoons chopped green onion
  • 1 tablespoon cider vinegar
  • Salt and pepper to taste
  • 10 cups torn mixed salad greens
  • 2 medium ripe pears, peeled and thinly sliced
  • 1/4 cup crumbled blue cheese


  • In a large skillet, cook the chicken in 2 tablespoons oil until no
  • longer pink. Remove and keep warm. Add walnuts to the skillet; saute
  • for 1 minute. Add green onions and saute until tender. Stir in the
  • vinegar; bring to a boil. Remove from the heat; stir in the salt,
  • pepper and remaining oil.
  • Place the salad greens in a large bowl. Add the pears, chicken and
  • walnut mixture; toss. Sprinkle with blue cheese. Yield: 10 servings.
Nutritional Facts: 1 serving (1 each) equals 182 calories, 13 g fat (2 g saturated fat), 21 mg cholesterol, 78 mg sodium, 8 g carbohydrate, 2 g fiber, 9 g protein.

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Chicken and Pear Tossed Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.