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Raspberry Chicken Salad
This pear chicken salad is the kind of salad I actually crave: not a side, a full meal.
There’s warm seasoned chicken, sweet pear, a few tart raspberries, salty blue cheese and bacon, and a light vinaigrette that pulls it all together.
Pears and blue cheese are one of my favorite pairings.
The pears also remind me of the pear tree in my grandma’s backyard, where I used to cut slices and dip them in chocolate. This salad is the grown-up, savory version of that.
It fits fall best, when pears are sweet and cheap. I’ve rewritten the post and the recipe card so it’s quicker to follow.
Why You’ll Love This Pear and Raspberry Chicken Salad
- A full meal. Chicken and bacon make it filling, with protein from real food.
- Sweet, salty and tangy. Pear and raspberries against blue cheese and bacon, with a sharp vinaigrette.
- 30 minutes. The chicken cooks while you whisk the dressing and chop the fruit.
- Good for meal prep. Cook the chicken and bacon ahead and it comes together in 5 minutes on a weeknight.
- Seasonal. Made for fall, when pears are cheap and at their sweetest.
Ingredients
Dressing. Olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper.
Chicken breast. One 6 oz breast, seasoned with salt, pepper, garlic powder, paprika and dried parsley. Chicken thighs or leftover rotisserie chicken work too.
Pears. Ripe but firm, so they hold their shape. Any variety works.
Raspberries. Fresh, for color and a little tartness. Blackberries or pomegranate seeds are good swaps.
Blue cheese. Crumbled. Gorgonzola, feta or goat cheese if you want something milder.
Bacon. Cooked until crispy and chopped.
Mixed greens. Spring mix, baby spinach or arugula.
How to Make Pear Chicken Salad
- Make the dressing. Whisk the olive oil, apple cider vinegar, honey, Dijon, salt and pepper in a small bowl or shake them in a jar. Set aside.
- Season the chicken. Rub the chicken breast with salt, pepper, garlic powder, paprika and parsley.
- Cook the chicken. Heat the oil in a skillet over medium-high heat and cook the chicken for 4 to 5 minutes per side, until it reaches 165°F (74°C) inside. Let it rest for 5 minutes, then slice or cube it.
- Prep the rest. Cook the bacon until crispy and chop it. Cut the pears into cubes or thin slices.
- Assemble. Arrange the greens in a large bowl or on two plates. Top with chicken, pears, raspberries, blue cheese and bacon.
- Dress and serve. Drizzle with the dressing right before serving.
Tips for the Best Pear Chicken Salad
Dress right before eating. Greens wilt fast once they meet the vinaigrette.
Rest the chicken. Five minutes on the board keeps the juices in the meat instead of on the cutting board.
Cut the pears last. They brown quickly. If you slice them early, toss them with a squeeze of lemon juice.How to Make Pear Chicken Salad
Add raspberries at the end. They’re delicate and break if you toss them hard.
Variations
Swap the fruit. Apple instead of pear, or pomegranate seeds instead of raspberries.
Add crunch. Toasted walnuts or pecans pair well with pear and blue cheese.
Skip the bacon. Use toasted nuts for the crunch and salt instead.
Make it a side salad. Leave out the chicken and serve it next to steak or fish.
Meal Prep and Storage
Leftovers: a dressed salad is best eaten the same day.
Make ahead: cook the chicken and bacon and mix the dressing up to 3 days ahead. Keep everything in separate containers in the fridge.
Pack for lunch: put the dressing at the bottom of a jar, then chicken, cheese and greens, and add pear and raspberries the morning you eat it.
Pear and Raspberry Chicken Salad
Ingredients
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Chicken
- 1 chicken breast, 6 oz
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried parsley
- 1 tablespoon vegetable oil
Salad
- 2 cups mixed greens, packed
- 1 large or 2 small pears, cubed
- 1/4 cup raspberries
- 1/4 cup crumbled blue cheese
- 4 strips bacon, cooked and chopped
Instructions
- Whisk all the dressing ingredients together and set aside.
- Season the chicken with salt, pepper, garlic powder, paprika and parsley.
- Heat the oil in a skillet over medium-high heat.
- Cook the chicken 4 to 5 minutes per side, until it reaches 165°F (74°C).
- Rest the chicken for 5 minutes, then cube it.
- Arrange the greens in a bowl or on two plates.
- Top with chicken, pears, raspberries, blue cheese and bacon.
- Drizzle with the dressing and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
What pears are best for salad? Ripe but firm pears that slice cleanly: Bosc, Anjou and Bartlett all work. Very soft pears turn mushy once dressed.
Can I make this salad ahead? Cook the chicken and bacon and mix the dressing up to 3 days ahead. Cut the pears and assemble right before serving.
What can I use instead of blue cheese? Gorgonzola, feta or goat cheese all work with pear.
Can I use leftover or rotisserie chicken? Yes. About 1 1/2 cups of shredded or cubed chicken replaces the chicken breast.
How do I keep the pears from browning? Cut them last, or toss the slices with a little lemon juice.
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I totally understand you. I’m pretty lazy cooking for myself also. Busy schedule leaves me with so little time to cook, so I’m all in 20-minutes meals. BUT I’ve been thinking about salad lately. It seems warmer weather is getting me inspired 🙂 This salad is absolutely gorgeous Mira. Robberies look so sooo good! Sharing and pinning off course 😉
I really hope this warm weather sticks around too, although I saw it’s back in the 30s on Saturday. Hoping that doesn’t last too long! I’m the same as use, a lot of times, lettuce goes bad in my house because I don’t feel like making a salad, but I really do love them! This pear and raspberry version looks gorgeous, Mira! Love that tangy dressing, too!
Yeah, it is supposed to get cold again, but I’m hoping the crazy low temperatures are gone for this winter 🙂 I feel bad, but always want to make sure there is lettuce in the fridge, but often don’t even use it and throw it away…
I usually don’t cook anything just for myself. But making an easy peasy salad like this is a healthy and delicious idea. Loving that light dressing full of sweet and savory flavors.
Looks so fresh and healthy! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Such a beautiful and delicious salad!