Chicken And Pear Salad Recipes

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PEAR CHICKEN SALAD WITH MAPLE VINAIGRETTE

Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. We like to serve it over crisp romaine for a refreshing experience. -Chrysa Duran, Cambridge, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9



Pear Chicken Salad with Maple Vinaigrette image

Steps:

  • In a large bowl, combine romaine, chicken, pear, cheese and cranberries. In a small bowl, whisk vinegar, maple syrup and salt. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 420 calories, Fat 21g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 365mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 5g fiber), Protein 25g protein.

3 cups torn romaine
1 cup cubed cooked chicken breast
1 medium pear, sliced
1/4 cup crumbled blue cheese
1/4 cup dried cranberries
2 tablespoons balsamic vinegar
2 teaspoons maple syrup
Dash salt
2 tablespoons olive oil

CHICKEN AND PEAR SALAD

Turn everyday greens into a spectacular salad by adding chicken, red pepper and sliced pears. This makes a hearty lunch-or add some bread and soup for dinner. Yum! Sarita Johnston - San Antonio, TX

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6



Chicken and Pear Salad image

Steps:

  • Divide salad greens among four plates. Top with chicken, red pepper and pears. Sprinkle with pepper; serve with salad dressing.

Nutrition Facts : Calories 325 calories, Fat 20g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 15g protein.

6 cups torn mixed salad greens
1-1/4 cups sliced cooked chicken
1 cup chopped sweet red pepper
1 can (15-1/4 ounces) sliced pears, drained
1/4 teaspoon pepper
1/2 cup ranch salad dressing

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. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 14



Pear Chicken Salad image

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.

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

SPINACH, PEAR AND CHICKEN SALAD

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12



Spinach, Pear and Chicken Salad image

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

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

CHICKEN WITH CARAMELIZED PEARS

Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Chicken with Caramelized Pears image

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium red onion, halved and thinly sliced
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/2 cup balsamic vinaigrette
1/2 teaspoon dried thyme
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

CHICKEN PEAR SALAD

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



Chicken Pear Salad image

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

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

CHICKEN PEAR SALAD WITH BLUE CHEESE

Provided by Food Network

Categories     main-dish

Time 10m

Yield About 2 1/2 cups per serving

Number Of Ingredients 8



Chicken Pear Salad with Blue Cheese image

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.

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

CHICKEN PEAR SALAD

I had a tasty chicken salad wrap while at a resort in Puerto Rico. This is my version of it. I love the addition of Pears and grapes with the Chicken. Enjoy!

Provided by Nor Mac

Categories     Chicken Salads

Time 20m

Number Of Ingredients 14



Chicken Pear Salad image

Steps:

  • 1. Chop chicken, celery, onion, pear, and grapes. Toss in a bowl together.
  • 2. Mix the mayonaise, dijon mustard, dill, paprika, salt, pepper, and honey together.
  • 3. Add mayonaise mixture to chicken mixture. Stir to combine well. Serve in sandwich wraps, or on a Bulky Roll. Top with lettuce and tomato, and cheese if desired.

4 c chopped roast chicken breast and dark meat
2 stalks chopped celery
1/8 c chopped red onion
1 chopped pear with skin on
1 c white grapes chopped
1/2 c mayonaise hellman's or other ( not salad dressing like miracle whip)
1/4 tsp dill weed
1/4 tsp paprika
1 pinch salt and black pepper
1 Tbsp dijon mustard
1 tsp honey
bulky rolls or wraps
TOPPINGS OPTIONAL
lettuce, tomato and cheese.

POACHED CHICKEN, PEAR, AND WALNUT SALAD

This Poached Chicken, Pear, and Walnut Salad is a rendition of a Waldorf salad. Its lighter and crisper, featuring bitter escarole leaves, creamy shaved Pecorino Romano, and Bosc pear slices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Serves 4

Number Of Ingredients 12



Poached Chicken, Pear, and Walnut Salad image

Steps:

  • In a large pot, add carrot, celery, and garlic and cover with water by two inches. Bring to a boil. Season with salt. Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15 to 18 minutes. Remove and let cool. Slice.
  • Whisk vinegar and oil; season with salt and pepper. Drizzle half vinaigrette over chicken slices. Divide escarole, pear, shallot, and walnuts among four plates. Top with chicken and Pecorino.
  • Season with salt and pepper. Drizzle with remaining vinaigrette.

Nutrition Facts : Calories 452 g, Cholesterol 90 g, Fat 29 g, Fiber 3 g, Protein 37 g, Sodium 474 g

1 carrot, cut into thirds
1 stalk celery, cut into thirds
1 clove garlic
Coarse salt and freshly ground pepper
2 8-oz boneless, skinless chicken breast halves
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
4 large escarole leaves, torn
1 Bosc pear, sliced
1 shallot, thinly sliced
1/2 cup toasted walnuts, coarsely chopped
3 tablespoons (1/2 oz) shaved Pecorino Romano

CHICKEN, PEAR AND BLUE CHEESE SALAD

This is a perfect light meal for the hot summer days. When grilling chicken breasts, grill a couple of extra and put in fridge for use in this salad. This recipe is compliments of The Diabetic Cookbook.

Provided by PaulaG

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5



Chicken, Pear and Blue Cheese Salad image

Steps:

  • In a large salad bowl combine the greens, chicken and salad dressing.
  • Toss gently to coat.
  • Divide among 4 chilled, individual plates.
  • Arrange pear slices on top of salad.
  • Sprinkle with fresh ground black pepper.

Nutrition Facts : Calories 113, Fat 0.8, SaturatedFat 0.2, Cholesterol 34.2, Sodium 39.2, Carbohydrate 12.8, Fiber 2.6, Sugar 8.1, Protein 13.9

6 cups torn mixed salad greens or 6 cups mesclun
2 boneless skinless chicken breasts, grilled and cut into bite-size pieces
2 ripe pears, cored and sliced
fresh ground black pepper
bleu cheese salad dressing

GRILLED CHICKEN AND PEAR SALAD

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



Grilled Chicken and Pear Salad image

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

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

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