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Chicken and Pear Salad Recipe
Ash Tyrrell

Chicken and Pear Salad Recipe

I first made this chicken and pear salad after a trip where I couldn't stop thinking about a fruity chicken wrap I'd had at a resort. I came home determined to recreate it my own way, and this salad is the result. It's creamy, a little sweet from the pear and grapes, and it comes together in one bowl with almost no cooking involved.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cups chopped roast chicken breast and dark meat – using both cuts keeps the salad moist and full of flavor
  • 2 stalks celery chopped – adds crunch and a fresh, slightly peppery bite
  • 1/8 cup chopped red onion – gives a mild sharpness without overpowering the salad
  • 1 pear chopped with skin on – the skin adds color and extra fiber, so don't peel it
  • 1 cup white grapes chopped – brings juicy sweetness that balances the savory chicken
  • 1/2 cup real mayonnaise – use a proper mayo not a sweetened salad dressing, for the best texture
  • 1/4 teaspoon dill weed – adds a subtle herby freshness
  • 1/4 teaspoon paprika – a pinch of warmth and color in the dressing
  • 1 pinch salt and black pepper – season to taste then adjust once mixed
  • 1 tablespoon Dijon mustard – gives the dressing a gentle tang
  • 1 teaspoon honey – rounds out the tang with a touch of sweetness
  • Bulky rolls wraps, or bread – for serving
  • Lettuce tomato, and cheese – optional toppings for extra crunch and flavor

Method
 

  1. Start by chopping the cooked chicken into bite-sized pieces, then move on to the celery, red onion, pear, and grapes. I like to keep the pieces roughly the same size so every bite has a bit of everything. Toss them all together in your large mixing bowl once they're done.
  2. In a small separate bowl, whisk together the mayonnaise, Dijon mustard, dill weed, paprika, honey, salt, and pepper. Whisking it on its own first helps everything blend smoothly instead of clumping when it hits the chicken. Give it a taste and adjust the seasoning before moving on.
  3. Pour the dressing over your chicken and fruit mixture, then stir gently until everything is evenly coated. I use a spatula here so I don't crush the pear or grapes. You want every piece glossy with dressing, not swimming in it.
  4. Cover the bowl and pop it in the fridge for at least 20 to 30 minutes if you have time. This isn't required, but it lets the flavors settle together and tastes even better cold. Serve it in a wrap, on a roll, or over greens with your favorite toppings.

Notes

  • I always use freshly roasted or rotisserie chicken instead of canned, since the texture stays so much better.
  • I chop my pear right before mixing so it doesn't brown or go mushy while I prep everything else.
  • I like tossing the chopped pear in a little lemon juice if I'm not serving right away, just to keep the color fresh.
  • I taste the dressing before adding it to the chicken, since it's much easier to adjust seasoning in a small bowl than in the whole batch.
  • I let the salad sit in the fridge for at least half an hour because the flavors genuinely taste better once they've had time to mingle.