Roast Chicken and Pear Salad

  • Yield 6 servings

A rotisserie chicken makes this fall salad a snap.

Roasted Chicken and Pear Salad
Mark Boughton Photography / styling: Teresa Blackburn


3 tablespoons sherry or balsamic vinegar
2 tablespoons maple syrup
1 1/2 teaspoons Dijon mustard
1/2 teaspoon coarse salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 firm ripe pears, peeled, cored and thinly sliced
1 large head red leaf lettuce (8 cups)
1 small red onion, thinly sliced
3 cups roughly shredded rotisserie chicken
1/4 cup chopped toasted pecans
1 ounce Parmigiano Reggiano cheese, shaved


  1. Combine first 5 ingredients. Whisk in oil. Place pears in a medium bowl. Add 2 tablespoons vinegar mixture; toss.
  2. Combine lettuce, red onion and chicken in a large bowl. Add remaining vinaigrette (or to taste) and toss.
  3. Arrange salad on large plates. Top each serving with pears, pecans and cheese. Serves 6.

—Recipe by Laraine Perri



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