Chicken and Pear Tossed Salad Recipe

Chicken and Pear Tossed Salad Recipe
Chicken and Pear Tossed Salad Recipe photo by Taste of Home
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Chicken and Pear Tossed Salad Recipe

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

Ingredients

  • 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

Directions

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.
Originally published as Chicken and Pear Tossed Salad in The Best of Country Cooking Annual 2005, p59

Nutritional Facts

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

  • 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.
Originally published as Chicken and Pear Tossed Salad in The Best of Country Cooking Annual 2005, p59

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