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Pear Chicken Salad

 Pear Chicken Salad
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.
4 ServingsPrep/Total Time: 15 min.

Ingredients

  • 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 peel
  • 1/8 teaspoon salt
  • Dash pepper

Directions

  • 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. Yield: 4 servings.
Nutritional Facts: 2 cups equals 348 calories, 22 g fat (4 g saturated fat), 48 mg cholesterol, 203 mg sodium, 19 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 3 fat, 2-1/2 lean meat, 1 vegetable, 1 fruit.

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Pear Chicken Salad (continued)

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