Say buh-bye to bland, deli-style chicken salad.  Here’s a version that that’s impressive enough for entertaining, easy enough for a quick weeknight meal, and anything but boring?

Enter our Chicken Pear Salad. It’s a delicious mix of sweet and savory, with lots of yummy texture and crunch.  This version combines shredded rotisserie chicken, sliced pears, craisins, and candied walnuts, tossed in a homemade balsamic vinaigrette.   Add roasted sweet potatoes on the side for a healthy, hearty [and gut-loving] dinner.

Why we love these ingredients

Pears contain lots of fiber, which can help with digestion and prevent constipation. Even better, the fiber and natural sugars in pears provide sustained natural energy without spiking blood sugar levels.  Pears also contain vitamin K, calcium, magnesium, and boron which improve bone density and keep bones strong.

Walnut’s biggest claim to fame is that it is one of nature’s richest sources of Omega 3 and Omega 6 fatty acids. They’re also protective against metabolic syndrome, cardiovascular problems, and abnormal cell growth.

Sweet potatoes contain both soluble and insoluble fiber, which can provide a variety of benefits for your digestive system – such as increasing levels of healthy gut bacteria, improving digestive motility and alleviating constipation. It also slows the absorption of absorption of carbohydrates, which keeps blood sugar levels in healthy balance.

Cherries are not only delicious but also packed with fiber, which is great for your digestive health. The fiber helps keep you feeling full longer and supports a healthy gut. Plus, cherries are rich in antioxidants and vitamins that boost your overall well-being.

Pro Tips for Your Best Salad

While goat cheese is a nice, light cheese that is well tolerated digestion-wise, thanks to its low lactose levels, we understand that it’s not everyone’s favorite cheese. If you would prefer to use a different cheese, blue cheese or gorgonzola are great options as well. Or, you can leave the cheese out; the salad will be delicious whatever you choose.

You can purchase candied walnuts in the supermarket, however it’s so easy to make your own – and they’re tastier, too! See the recipe below.

Chicken & Pear Salad topped with Cherries & Candied Walnuts

INGREDIENTS

For SALAD:

• bag mixed greens 
• 1 ripe Bosc or Bartlett Pear, thinly sliced lengthwise, stem and seeds removed
• 1/4 cup dried cherries
• 1 cup candied walnuts
• 1/3 cup goat cheese, crumbled
• 1-1/2 cups Rotisserie chicken, shredded

For DRESSING

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 medium shallot, minced
• 1 pinch each sea salt and black pepper
• ¼  tsp sugar

INSTRUCTIONS

1. Prepare dressing by adding all ingredients to a jar (or mixing bowl).  Shake or whisk to combine and emulsify, then taste and adjust flavor as needed. Set it aside.
2. Make salad: place all the salad ingredients and half of the candied walnuts into a large bowl. Drizzle with the dressing and toss to combine.
3. Plate and garnish with remaining pear slices, the rest of the walnuts and additional crumbled cheese. Best when served fresh.

Candied Walnuts

INGREDIENTS

• 1 heaping cup raw walnuts
• 2 tsp coconut oil or light olive oil
• 1 Tbsp turbinado sugar or coconut sugar
• 2 tsp maple syrup 
• 1 pinch sea salt
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper [optional]

INSTRUCTIONS

1. Preheat oven to 350 degrees F (176 C) and add raw walnuts to a bare or parchment-lined baking sheet.
2. Toast walnuts for 7 minutes. Then remove from oven and add remaining ingredients directly to the walnuts. Use a spatula to thoroughly toss/combine.
3. Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown. Set aside to cool.
4. Store walnuts in a sealed container at room temperature.

Roasted Sweet Potatoes

INGREDIENTS

• 1 sweet potato
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• Salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 450 degrees. Dice sweet potato into 1⁄2-inch pieces.
2. Toss sweet potato on a baking sheet with oil, melted butter, salt, and pepper.  Roast on top rack until browned and tender, 20-22 minutes