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Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Scott Phillips

Servings: four to six.

Short on time? Rotisserie chicken is a time saver in this hearty dinner salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens.


  • 1 medium clove garlic
  • Kosher salt
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. red-wine vinegar
  • 1 tsp. fresh thyme leaves
  • Freshly ground black pepper
  • 1 medium firm-ripe pear, peeled, cored, and cut into 1/2-inch dice
  • 1/3 cup dried tart cherries
  • 8 oz. packaged herb salad or mixed baby greens (8 loosely packed cups)
  • 2 cups shredded cooked chicken
  • 1/2 cup pecans, toasted

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 150
  • Fat (g): 16
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 35
  • Sodium (mg): 180
  • Carbohydrates (g): 14
  • Fiber (g): 4
  • Protein (g): 14


  • Chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef’s knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and 1/4 tsp. pepper. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.

Serve with a simple fall soup or Oven-Roasted Sweet Potato Fries on the side.


Rate or Review


  • DonnaDo | 10/11/2010

    Made this for dinner last night and my husband and I really liked it. Good combination of flavors and textures. Served with a warm crusty garlic bread it makes a great easy meal.

  • Heidij74 | 09/30/2010

    Made this for dinner tonight and it was delicious! I subbed cranberries for the cherries and walnuts for the pecans, because that's what I had on hand. I also added some gorgonzola crumbles. Tasty and satisfying!

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