Roast Chicken and Pear Salad

Roasted Chicken and Pear Salad
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings


3tablespoons sherry or balsamic vinegar
2tablespoons maple syrup
1 1/2teaspoons Dijon mustard
1/2teaspoon coarse salt
Freshly ground black pepper
1/4cup extra-virgin olive oil
2 firm ripe pears, peeled, cored and thinly sliced
1large head red leaf lettuce (8 cups)
1small red onion, thinly sliced
3cups roughly shredded rotisserie chicken
1/4cup chopped toasted pecans
1ounce Parmigiano Reggiano cheese, shaved


  1. Combine first 5 ingredients. Whisk in oil. Place pears in a medium bowl. Add 2 tablespoons vinegar mixture; toss.
  2. Combine lettuce, red onion and chicken in a large bowl. Add remaining vinaigrette (or to taste) and toss.
  3. Arrange salad on large plates. Top each serving with pears, pecans and cheese. Serves 6.

—Recipe by Laraine Perri

Nutritional Info *per serving

  • Calories 320
  • Fat 16g
  • Cholesterol 65mg
  • Sodium 310mg
  • Carbohydrate 20g
  • Fiber 3g
  • Protein 25g