Chicken and Pear Salad with Raspberry Balsamic Dressing



I love salads, and I eat one almost every day. So being creative and learning to make several different kinds is how I stay interested. I dont do the boring “house salad” …. ever. This recipe makes 2 lunch size salads, for dinner salad just add more of all the ingredients.


  • 1 large cooked chicken breast cut in strips or cubed
  • 2 hand fulls of mixed greens or baby spinach
  • 1 Bosc Pear
  • 1/4 cup walnut halves,  or shelled pistachios
  • 1/4 cup Gorgonzola Cheese crumbles

For Dressing:

  • Balsamic Vinegar
  • Seedless Raspberry Jam


  1. Put 2 tablespoons of raspberry jam and 2 tablespoons of balsamic vinegar into a small bowl , whisk until jam has all liquified. (if you like more or less dressing then just adjust using equal parts.)
  2. Place in microwave for 30 seconds, take out whisk again and set aside.
  3. Take greens wash, dry, and place into medium bowl .
  4. Take the pear and cut into slices, then half the slices for smaller pieces. Then add to bowl with greens.
  5. Add nuts to bowl with greens.
  6. Take the dressing mixture whisk again, and pour into the bowl and toss well.
  7. Separate the salad into 2 separate salad dishes.
  8. Top with chicken and Gorgonzola cheese and serve.



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