Chicken Pear Pecan Yogurt Salad

🍴 Description

This salad combines tender cooked chicken, sweet juicy pears, crunchy toasted pecans, and a creamy yogurt dressing. It’s lightly sweet, tangy, and full of textures, making it perfect for meal prep, picnic lunches, or a refreshing dinner.

🛒 Ingredients (Serves 2–3)

Salad:

• 2 cups cooked chicken, shredded or diced (rotisserie or grilled works well)

• 1 ripe pear, diced (Bosc or Bartlett recommended)

• ½ cup pecans, toasted

• 2 cups mixed greens (spinach, arugula, or spring mix)

• ½ cup red grapes, halved (optional)

• ¼ cup red onion, thinly sliced (optional)

Yogurt Dressing:

• ½ cup plain Greek yogurt

• 1 tablespoon honey or maple syrup

• 1 teaspoon Dijon mustard

• 1 teaspoon apple cider vinegar or lemon juice

• Salt & black pepper to taste

🔥 Instructions

1️⃣ Toast the Pecans

1. Heat a small pan over medium heat.

2. Add pecans and toast 3–5 minutes until fragrant, stirring occasionally.

3. Remove from heat and let cool.

2️⃣ Prepare the Yogurt Dressing

1. In a small bowl, whisk together Greek yogurt, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.

2. Taste and adjust sweetness or acidity as desired.

3️⃣ Assemble the Salad

1. In a large bowl, combine cooked chicken, diced pear, toasted pecans, mixed greens, grapes, and red onion.

2. Pour dressing over the salad and toss gently to coat.

4️⃣ Serve

• Serve immediately for a fresh crunch, or chill in the fridge 15–20 minutes for flavors to meld.

• Optional: garnish with extra pecans or a sprinkle of fresh herbs like parsley or chives.

💡 Tips

• Chicken: Rotisserie chicken is a great time-saver.

• Pears: Choose firm but ripe pears to avoid mushiness.

• Add-ins: Dried cranberries, sliced apples, or avocado work well.

• Make Ahead: Keep dressing separate until ready to serve to maintain crispness.

🧊 Storage

• Fridge: 2 days (without dressing)

• Dressing can be stored separately up to 5 days