Chicken, Pear, And Walnut Chopped Salad Recipe
Prep Time:
10 minutes
Cook Time:
33 minutes
Servings:
4 Servings
Ingredients
  • 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
Directions
  1. Preheat the oven to 350 F.
  2. Spread the walnuts on a medium-sized oven tray and toast in the oven for 8 to 10 minutes. Set aside to cool.
  3. Arrange the chicken breasts in an oven dish, drizzle with 1 tablespoon olive oil, and season with the thyme, salt, and pepper.
  4. Bake in the oven for 25 minutes until just cooked through, then remove and set aside to rest.
  5. In a jar with a lid, add the maple syrup, the Dijon mustard, the apple cider vinegar, ⅓ cup olive oil, and salt and pepper, to taste.
  6. Place the lid securely onto the jar and then shake the ingredients for 10 to 15 seconds until well combined. Set to one side.
  7. Chop the chicken into bite-sized pieces.
  8. Chop the walnuts into pieces.
  9. In a large bowl or on a platter, combine the lettuce, pear, beet, Gorgonzola, chicken, and walnuts.
  10. Drizzle the mixed salad dressing over the top and toss to fully coat it in the dressing immediately before serving.