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




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

2 cups
285 calories; protein 21.5g; carbohydrates 11.4g; dietary fiber 4.7g; sugars 5.2g; fat 17.7g; saturated fat 2.8g; cholesterol 50.1mg; vitamin a iu 6800.3IU; vitamin c 26.7mg; folate 157.6mcg; calcium 97.7mg; iron 3mg; magnesium 96.3mg; potassium 737.2mg; sodium 499.4mg.