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a fork pressing into some pear chicken salad on a plate with mixed greens
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Chicken Salad with Pears (GF, DF, Paleo, Whole30)

This Chicken Salad with Pears 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.
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 6
Calories 530kcal

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.

Nutrition

Calories: 530kcal | Carbohydrates: 8g | Protein: 21g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 538mg | Potassium: 322mg | Fiber: 3g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg