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.

Julia Clancy
Source: EatingWell Magazine, January/February 2018


Ingredient Checklist


Instructions Checklist
  • 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; protein 21.5g 43% DV; carbohydrates 11.4g 4% DV; dietary fiber 4.7g 19% DV; sugars 5.2g; fat 17.7g 27% DV; saturated fat 2.8g 14% DV; cholesterol 50.1mg 17% DV; vitamin a iu 6800.3IU 136% DV; vitamin c 26.7mg 45% DV; folate 157.6mcg 39% DV; calcium 97.7mg 10% DV; iron 3mg 17% DV; magnesium 96.3mg 34% DV; potassium 737.2mg 21% DV; sodium 499.4mg 20% DV.