Pear, Cranberry & Walnut Chicken Salad

Makes 2 Servings


  • 1 can (15 ounces) Bartlett pear slices
  • 4 cups bagged salad mix (any type)
  • 2 boneless, skinless chicken breasts or 4 boneless skinless chicken thighs, cooked and chopped
  • 1/3 cup dried cranberries
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup mayonnaise or salad dressing
  • 1/2 teaspoon ground cinnamon

    Drain pears, reserving 2 tablespoons of the juice. Chop pears. In a bowl toss together the salad mix, pears, chicken chunks, cranberries and walnuts. For the dressing, in a small bowl stir together the mayonnaise and cinnamon; stir in the reserved juice. To serve, toss salad with dressing and serve immediately. To serve later, pack dressing separately in a closed container. Chill salad and dressing until serving time.
    VARIATION: Omit bagged salad and toss the remaining salad ingredients together. Prepare dressing and toss with chicken mixture. Serve the salad in melon halves, over fresh pineapple slices, or on top of lettuce leaves. This also makes a superb sandwich filling.

    NUTRITION (Per Serving)
    Calories: 586
    Protein: 24g
    Carbohydrate: 49g
    Fiber: 6g
    Fat: 34.5g
    Cholesterol: 60.75mg
    Sodium: 237mg