My Recipe Box

Baby Greens with Chicken, Dried Cherries, Pears & Pecans


Serves four to six.

  • by from Fine Cooking
    Issue 96

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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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.

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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