Baby Greens with Chicken, Dried Cherries, Pears & Pecans
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This recipe has been sitting in our pile of recipes to try since last Fall when it appeared in Fine Cooking. A hankering for fruit and vegetables as we put together our weekly menu last week made it an ideal choice because this salad incorporates a healthy dose of both fruit and vegetables into one satisfying meal. The sweetness of the dried cherries and pears shinned when paired with the acidity of the balsamic based dressing. Toasted pecans (which we chopped contrary to the recipe’s directions) are an additional shot of protein that made this a filling meal.
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients
- 1 medium clove garlic
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1 teaspoon fresh thyme leaves.
- Freshly ground black pepper
- 1 medium firm-ripe pear, peeled, cored, and cut into ½-inch dice.
- 1/3 cup dried tart cherries
- 8 oz. packaged herb salad or mixed baby greens (8 loosely packed cups)
- 2 cups shredded cooked chicken
- ½ cup pecans, toasted.
Directions
1. Chop the garlic, sprinkle with ½ teaspoon salt, and mash to a paste with the flat side of a chef's knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and ¼ teaspoon pepper.
2. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.
Notes
Rotisserie chicken is the time saver in this salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens.
