Back to Chicken and Pear Tossed Salad

Print Options


Card Sizes

Chicken and Pear Tossed Salad Recipe

Chicken and Pear Tossed Salad Recipe

I got this recipe at a pear festival. It's a great meal to serve on a hot summer day.—Jeanette Luttman, Sacramento, California
TOTAL TIME: Prep/Total Time: 20 min. YIELD:10 servings


  • 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


  • 1. 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.
  • 2. 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 each: 182 calories, 13g fat (2g saturated fat), 21mg cholesterol, 78mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 9g protein.

Reviews for Chicken and Pear Tossed Salad

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.