Chicken, Pear, And Walnut Chopped Salad Recipe

Many think salads are only for summer and too warm to cook. While salads are refreshing on a hot day and a great way to use summer produce, a hearty chopped salad with the right flavors and textures is welcome year-round.

1 cup whole walnuts 2 medium skinless chicken breasts ⅓ cup + 1 tablespoon olive oil ⅓ tablespoon dried thyme Salt and pepper, to taste 2 tablespoons maple syrup 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 head of gem lettuce, chopped 2 ripe pears, chopped 1 cup chopped pre-cooked beet ½ cup crumbled dolce gorgonzola



Heat the oven to 350 F. Place walnuts on a medium oven tray and toast for 8–10 minutes. Allow to cool.

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Put the chicken breasts in an oven dish with 1 tablespoon of olive oil, thyme, salt, and pepper. 

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 In a lidded jar, combine maple syrup, Dijon mustard, apple cider vinegar, ⅓ cup olive oil, and salt and pepper to taste. 

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Secure the jar lid and shake the ingredients for 10–15 seconds until well combined. 

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To the side, set aside. Cut the chicken into pieces that are easily digestible. The walnuts should be chopped into pieces. 

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Mix lettuce, pear, beet, Gorgonzola, chicken, and walnuts in a large bowl or platter. 

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Just before serving, drizzle the mixed salad dressing over the top and toss to coat.

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