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.

Ingredients

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

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

Preparation

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.

(3 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Tart Cherries
IN THIS RECIPE
Red Wine Vinegar
IN THIS RECIPE
Chicken
FEATURED
Shishito Peppers

Reviews

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Reviews (3 reviews)

JMPFoodie | 02/09/2019
Wonderful. Used pink grapefruit balsamic vinegar instead of the red wine vinegar and half the amount called for. Used dried cranberries b/c I was out of dried cherries! Also used a chicken breast that I cooked with herbs de provences, S&P and garlic butter instead of a pre-cooked chicken. Definitely a keeper!!
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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What We're Cooking Now

Name: Baby Greens with Chicken, Dried Cherries, Pears & Pecans
Yield: four to six. servings
Ingredients: 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