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
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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.

Tips

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

Nutrition Facts

285 calories; 17.7 g total fat; 2.8 g saturated fat; 50 mg cholesterol; 499 mg sodium. 737 mg potassium; 11.4 g carbohydrates; 4.7 g fiber; 5 g sugar; 21.5 g protein; 6800 IU vitamin a iu; 27 mg vitamin c; 158 mcg folate; 98 mg calcium; 3 mg iron; 96 mg magnesium;