Fragrant, crunchy Asian pears add a refreshing melon-like flavor to the healthy chicken salad recipe. Look for the large, brown, apple-shaped fruit in well-stocked supermarkets near other specialty fruit. Source: EatingWell Magazine, January/February 2018

Julia Clancy



  • Place chicken and bay leaves in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to a gentle simmer and cook until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes. Let the chicken cool in its poaching liquid for 15 minutes.

  • Meanwhile, whisk oil, vinegar, ginger, mustard and 1/2 teaspoon salt in a small bowl. Combine spinach, pear, cucumber and radishes in a large bowl.

  • Transfer the chicken to a clean cutting board and shred into bite-size pieces. Season with the remaining 1/4 teaspoon salt. Add to the salad, drizzle with the dressing and toss to coat. Sprinkle with sesame seeds.


To make ahead: Refrigerate poached chicken (Step 1) for up to 3 days.

Nutrition Facts

285 calories; 17.7 g total fat; 50 mg cholesterol; 499 mg sodium. 11.4 g carbohydrates; 21.5 g protein; Full Nutrition