Best Pear Chicken Salad With Maple Vinaigrette Recipes

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PEAR CHICKEN SALAD WITH MAPLE VINAIGRETTE



Pear Chicken Salad with Maple Vinaigrette image

Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. We like to serve it over crisp romaine for a refreshing experience. -Chrysa Duran, Cambridge, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

3 cups torn romaine
1 cup cubed cooked chicken breast
1 medium pear, sliced
1/4 cup crumbled blue cheese
1/4 cup dried cranberries
2 tablespoons balsamic vinegar
2 teaspoons maple syrup
Dash salt
2 tablespoons olive oil

Steps:

  • In a large bowl, combine romaine, chicken, pear, cheese and cranberries. In a small bowl, whisk vinegar, maple syrup and salt. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 420 calories, Fat 21g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 365mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 5g fiber), Protein 25g protein.

APPLE-PEAR SALAD



Apple-Pear Salad image

Fruits, veggies and cheese burst with flavor when tossed with a light and natural vinaigrette.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 8

Number Of Ingredients 7

1 large red apple, cut into fourths, then cut crosswise into thin slices
1 large pear, cut into fourths, then cut crosswise into thin slices
1 medium stalk celery, cut diagonally into thin slices (1/2 cup)
4 oz Havarti cheese, cut into julienne strips
3 tablespoons olive or vegetable oil
2 tablespoons frozen apple juice concentrate, thawed
3 tablespoons coarsely chopped honey-roasted peanuts

Steps:

  • In medium salad bowl, mix apple, pear, celery and cheese.
  • In small bowl, thoroughly mix oil and juice concentrate. Pour over apple mixture; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 8 g, TransFat 0 g

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE



Pear and Greens Salad with Maple Vinaigrette image

Bursting with sweet pears, tart cranberries and crunchy pecans, this 15-minute salad is topped off with a tasty maple dressing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 10

1/4 cup real maple syrup or organic maple-flavored syrup
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola or vegetable oil
1/3 cup pecan halves
8 cups torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 cup organic sweetened dried cranberries

Steps:

  • In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
  • Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
  • Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 18 g, TransFat 0 g

PEAR CHICKEN SALAD



Pear Chicken Salad image

This beautiful, flavorful salad from Rebecca Baird of Salt Lake City, Utah is sprinkled with feta cheese, sweetened cranberries and walnuts for extra depth, pop, and crunch. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 14

6 cups spring mix salad greens
1 medium ripe pear, sliced
1-1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
DRESSING:
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon grated orange zest
1/8 teaspoon salt
Dash pepper

Steps:

  • On each of four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts. In a small bowl, whisk the dressing ingredients; drizzle over salads.

Nutrition Facts : Calories 348 calories, Fat 22g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 203mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

CHICORY SALAD WITH PEAR, TOASTED WALNUT AND MAPLE VINAIGRETTE



Chicory Salad With Pear, Toasted Walnut and Maple Vinaigrette image

The slight sweetness of the maple syrup and earthiness of the walnuts contribute to the uniqueness of this salad. Recipe from LCBO Food and Drink magazine sring 2006 issue.

Provided by Nat Da Brat

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup walnuts
3 tablespoons cider vinegar
3 tablespoons olive oil
1 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon black pepper (fresh ground)
1 crisp ripe pear
12 cups chicory lettuce (torn and mixed)

Steps:

  • Preheat oven to 350°F.
  • Coarsely chop walnuts and spread on a baking sheet.
  • Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
  • To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
  • Core and slice pear.
  • Place chicory and pear in a large salad bowl.
  • Toss with vinaigrette until leaves are shiny.
  • Scatter with walnuts and serve right away.

Nutrition Facts : Calories 122.5, Fat 10, SaturatedFat 1.2, Sodium 93.2, Carbohydrate 8, Fiber 2.9, Sugar 4, Protein 1.9

CHICKEN SALAD WITH MAPLE VINAIGRETTE



Chicken Salad With Maple Vinaigrette image

A simple chicken salad with a sweet and tangy maple vinaigrette. This would make a great lunch or easy dinner for a hot summer's night. A meal in itself. This recipe was an entry in RSC contest

Provided by Jubes

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1/8 cup apple cider vinegar
6 teaspoons pure maple syrup
4 teaspoons Dijon mustard
1 tablespoon finely chopped fresh parsley
1 pinch salt
1/4 teaspoon cracked black pepper
1/2 cup good quality olive oil
100 g mixed salad salad leaves
1 carrot, julienned o.r ribboned
16 cherry tomatoes, cut in halves
1 small red onion, thinly sliced
1 lebanese cucumber, sliced
3 cooked chicken breasts, cut into thin slices
4 hard-boiled eggs, sliced into quarters lengthways
20 olives, seeds removed (olive of your preference)
4 teaspoons capers
20 pecans
mixed sprouts, optional as salad topper
shaved parmesan cheese, optional as salad topper

Steps:

  • For the vinaigrette- combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil. Set aside.
  • Arrange the salad leaves in 4 bowls or on dinner plates.
  • Top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. Distribute evenly over the salads.
  • If your preference is cold chicken in your salad, leave as is. I like to either use warm chicken or warm it in the microwave.
  • Arrange the chicken over the 4 salad bowls.
  • Next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad.
  • Crumble the pecans with your hands and distribute evenly over the top of the 4 salads.
  • Whisk the vinaigrette before pouring some over each salad.
  • Optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.

Nutrition Facts : Calories 653.6, Fat 51.1, SaturatedFat 8.2, Cholesterol 273.7, Sodium 503.3, Carbohydrate 20, Fiber 4.2, Sugar 11.8, Protein 31.4

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