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Pear And Raspberry Chicken Salad Recipe – fresh salad with light dressing and the perfect combination of sweet and savory flavors.
For the last few months, I’ve been pretty lazy cooking for myself.
I used to come up with new salad recipes every week, but this hasn’t been the cake lately!
First – I don’t always have time to make a salad. Then I often buy greens and veggies, and they end up going bad, because I don’t even have time to use them.
I’ve been making pastas, soups and crock pot meals, which for some reason I found easier to make than salads. And with these I always have leftovers, which is great!
Now when the weather has warmed up, it is time for some salads loaded with fresh, seasonal ingredients.
It has been pretty warm here, not typical for this time of the year, but we love it. Hoping the winter is over…
When we the weather is sunny here, life is just happier!
I used both fruits and veggies in this salad. The combination of mixed greens, grilled chicken, blue cheese, raspberries and pears was fantastic! And of course some bacon!
I made this salad for Valentine’s Day. You can skip the chicken and serve it as a side salad with steak of fillet, if you’d like.
I used Forelle pears in this salad, which is a small variety, not widely available at all stores. These remind me of the pear tree in my grandma’s backyard. They were so tasty! I used to cut slices and dip them into chocolate and they were the perfect dessert!
Feel free to use pears of your choice.
Hope you like this Pear And Raspberry Chicken Salad Recipe! It is so easy to make!
PEAR AND RASPBERRY CHICKEN SALAD RECIPE
Ingredients
FOR THE SALAD:
- 2 cups mixed greens, , packed
- 1/4 cup crumbled blue cheese
- 1/4 cup raspberries
- 2 small or 1 large pear, , cut into cubes
- 4 strips bacon, , cooked and chopped
FOR THE CHICKEN:
- 1 tbsp vegetable oil
- one 6 oz chicken breast, , seasoned with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp parsley
FOR THE DRESSING:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
FOR THE DRESSING:
- Whisk all ingredients together in a bowl . Set aside.
FOR THE CHICKEN:
- Season chicken with salt, pepper, paprika, garlic powder and parsley.
- Hear oil in a medium skilled over medium-high heat.
- Cook chicken for 4-5 minutes per side, until fully cooked.
- Cut into cubes.
FOR THE SALAD:
- In a bowl, combine greens, raspberries, blue cheese, pears, bacon and chicken.
- Pour dressing on top
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!