This Pear Chicken Salad uses juicy pear with crunchy hazelnuts to give a fall flair to the classic chicken salad recipe. Paired with tangy but subtle herbs, this easy and healthy meal is great over greens or in a sandwich.
I have to give credit where it’s due – this recipe is a recreation of a fantastic chicken salad I had while visiting Oregon wine country.
I stopped at a little deli in the city of Carlton named Park & Main and had this amazing salad over a bed of spring greens. It was so good I knew I had to make my own version.
Traditionally, chicken salad is made with apple or grapes (like in my grape cashew chicken salad), but this recipe uses pears and hazelnuts, which happen to be staples in Oregon.
The real magic of this salad though is the herbs. The dill and tarragon provide just enough tang and flavor to give the salad a little something extra.
Try this healthy chicken salad out for an easy weeknight dinner or as a side to your next gathering – either way, it won’t disappoint.
Why you’ll love this healthy chicken salad recipe
- It’s a fun spin on a classic chicken salad, with flavorful herbs that give it a little something extra.
- The salad comes together very quickly, making it perfect for an easy weeknight meal.
- It’s great for leftovers! Just store in an airtight container in the fridge and enjoy it for lunch the next day.
Ingredients
- Shredded cooked chicken breast – you can either cook 2 chicken breasts or use the breast meat from a rotisserie chicken.
- Fresh herbs – dill and tarragon.
- Mayonnaise – make sure it’s compatible if you’re doing a Whole30.
- Salt & pepper – I use Diamond Crystal kosher salt and freshly ground black pepper.
- Pear – Bosc pairs work great in this recipe, but any type of pair will work.
- Hazelnuts – roasting them will give more flavor to the salad, but you can use plain ones too.
- Green onions – use as little or as many as you like, depending on how much you like their flavor.
- Salad greens – these are optional if you plan to serve the salad on top of greens. I like to use a spring mix, but you could use baby spinach, bibb lettuce, or kale – any kind will do.
I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of detailed instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
How to make pear chicken salad
- Chop up the hazelnuts.
- Dice the pear.
- Slice the green parts of the green onions.
- Chop up the dill fronds and tarragon leaves into small pieces.
- Place the mayo in a bowl and add in the herbs, kosher salt, and ground black pepper
- Stir the mayo mixture with a large spoon until well incorporated.
- Add the shredded chicken and the rest of the ingredients into a large bowl and gently stir everything together.
- Serve over a bed of mixed greens and enjoy!
What can you serve chicken salad on?
There are lots of great way to serve chicken salad – here are just a few!
- A bed of lettuce – any type will do
- Slices of bread – gluten free if needed
- Sliced veggies like carrots or celery
- In a wrap – either a gluten free tortilla or a collard or lettuce wrap
- Or just in a bowl on it’s own!
FAQ
Check out these answers to some commonly asked questions about chicken salad.
What are the best pears for this salad?
I like to use Bosc pears for chicken salad, but really any pear will work. Just make sure the pear isn’t too ripe or soft as it will be more difficult to chop into pieces.
How long does homemade chicken salad last?
Chicken salad will last 3-5 days in a sealed container in a refrigerator.
Can you freeze chicken salad?
You can freeze chicken salad, but the texture of it may change upon thawing. It is best to consume it fresh within 3-5 days after making it.
Recipe tips & substitutions
- You can use a different nut if you don’t have hazelnuts available. Pecans, walnuts, or sliced almonds would be good options.
- Try a different fruit if you’re not a fan of pears. Hardier fruit like apples or grapes would work well in this recipe.
- If you like a little more tang, try adding a teaspoon or two of dijon mustard to the mayo.
- Use a rotisserie chicken to make this meal come together even more quickly! Just shred the breasts and use the remaining meat in another recipe (like gluten free chicken enchiladas or black bean chicken chili).
- If your chicken is raw and you need to cook it, set your oven to 400F, salt both breasts (about 1.5 teaspoons of kosher salt in total) and cook for 20-25 mins, until the internal temperature reaches 165F. Let cool and then shred for the recipe.
If chicken salads are your jam, try these:
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Chicken Salad with Pears (GF, DF, Paleo, Whole30)
Equipment
- A large mixing bowl
Ingredients
- 2 cooked chicken breasts shredded
- 2-4 fronds fresh dill
- 3-4 sticks fresh tarragon
- 10-12 oz mayo
- 2-3 green onions
- ½ tsp kosher salt
- ¼ tsp fresh ground black pepper
- 1 large pear
- ¾ cup chopped hazelnuts roasted
- Leafy greens for serving
Instructions
- Measure out the roasted hazelnuts, and using the knife and cutting board, chop them into rough pieces. Once chopped to your liking, place them in a bowl and set aside.
- Dice the pear, starting by cutting off the stem and slice it into fourths. Cut the middle pit part out, then dice it into small pieces. Put the diced pear into a bowl and set aside.
- Slice the green parts of the green onions into small pieces and place that in a small bowl.
- Remove the small fronds from the dill stems and tarragon leaves from the tarragon stems and place both on a cutting board. Chop them with a sharp knife until they are very small. Place them in a mixing bowl.
- Measure out the mayo, kosher salt, and ground black pepper and place them in the mixing bowl too. Stir with a large spoon until well incorporated.
- Measure out the shredded chicken with the measuring cup and place in a large bowl. Add in all of the ingredients and gently stir everything together with a large spoon until well mixed.
- Serve over a bed of leafy greens and enjoy!
Notes
- You can use a different nut if you don’t have hazelnuts available. Pecans, walnuts, or almonds would be good options.
- Try a different fruit if you’re not a fan of pears. Hardier fruit like apples or grapes would work well in this recipe.
- If you like a little more tang, try adding a teaspoon or two of dijon mustard to the mayo.
- Use a rotisserie chicken to make this meal come together even more quickly! Just shred the breasts and use the remaining meat in another recipe (like gluten free chicken enchiladas or black bean chicken chili).
- If your chicken is raw and you need to cook it, set your oven to 400F, salt both breasts (about 1.5 teaspoons of kosher salt in total) and cook for 20-25 mins, until the internal temperature reaches 165F. Let cool and then shred for the recipe.
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