Pear Salad with Walnuts, Avocado and Grilled Chicken
Try this Pear Salad with Walnuts, Avocado and Grilled Chicken recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon italian seasoning
- 2 tablespoons dried cranberries
- 1 teaspoon maple syrup
- â½ teaspoon sea salt
- 6 cups spring mix
- 2 pears (i usedâ red anjou and green bartlett) sliced or chopped
- 6 oz grilled chicken breast
- 2 slices of cooked turkey bacon
- 1/4 cup goat cheese crumbles
- 2 tablespoons chopped walnuts raw or toasted
- 1/2 avocado sliced or chopped into chunks
- 1/2 cup balsamic vinegar (i used white)
- Carbohydrate 12.6991496865729 g
- Cholesterol 75.693226677 mg
- Fat 25.0746211782787 g
- Fiber 5.63595554659094 g
- Protein 29.0561195814827 g
- Saturated Fat 4.02138530586969 g
- Serving Size 1 1 Serving (266g)
- Sodium 136.041284414836 mg
- Sugar 7.063194139982 g
- Trans Fat 1.9889928159189 g
- Calories 382 calories
Cook turkey bacon and grill chicken if you haven't already. See notes. Prepare dressing by whisking together all ingredients in a small bowl or jar. I like using a jar with a lid for this so you can easily store any leftover dressing in the fridge in that same jar. To prep salad, grab two bowls and add a base of spring mix, pear slices, grilled chicken breast, bacon, goat cheese, dried cranberries, walnuts and avocado. Drizzle salad with desired amount of balsamic dressing and enjoy!
