This Pear Walnut Chicken Chopped Salad is one of those lunches that doesn’t feel like a diet meal, even though it’s packing 43 grams of protein per serving.
You get a little bit of everything in each bite: crisp romaine, tender chicken, juicy pear, crunchy walnuts, and salty feta, all tossed together with celery, cucumber, dried cranberries, red onion, and parsley.
The dressing is a creamy balsamic Dijon made with Greek yogurt, a bit of light mayo, honey, and mustard. It’s tangy and rich without drowning out the fruit and veggies underneath.
This one’s great for lunch, works just as well as a lighter dinner, and holds up nicely if you want to meal prep it into containers for the week. Just one tip: keep the dressing in a separate container until you’re ready to eat, so the romaine doesn’t wilt.
The pear and cranberries bring the sweetness, the feta and Dijon bring the savory edge, and the walnuts give it enough crunch and staying power that this salad can easily be the whole meal, not just a side.
Why You’ll Love This Pear Walnut Chicken Chopped Salad
A large mixing bowl and a small mixing bowl keep the salad and dressing separate until serving. A wire whisk helps blend the dressing until smooth.
High Protein Main Dish
Each serving has 43 grams of protein from the chicken breast, Greek yogurt, feta cheese, and walnuts.
Sweet and Savory Ingredients
Pears, honey, and dried cranberries add sweetness. Feta cheese, red onion, balsamic vinegar, and Dijon mustard add a savory and tangy contrast.
Plenty of Texture
Romaine, celery, cucumber, and walnuts add crunch, while the pears and chicken keep the salad tender and filling.
Made with Cooked Chicken
This recipe is a practical way to use leftover chicken breast or prepared rotisserie chicken.
Lunch or Dinner
Serve this chopped salad as a healthy lunch or a lighter main course for dinner.
Ingredient Substitutions
Chicken Breast
Use cooked turkey breast or chopped rotisserie chicken in place of the cooked chicken breast.
Pears
Replace the pears with chopped apples. Choose a firm apple that will hold its shape.
Walnuts
Use chopped pecans, sliced almonds, or sunflower seeds. Sunflower seeds are a suitable option when avoiding tree nuts.
Feta Cheese
Replace the feta with crumbled goat cheese or reduced-fat blue cheese.
Dried Cranberries
Use chopped dried cherries or raisins in place of the dried cranberries.
Greek Yogurt
Use low-fat plain yogurt. The dressing may have a slightly thinner consistency.
Light Mayonnaise
Replace the mayonnaise with additional Greek yogurt. The dressing will taste tangier.
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Pear Walnut Chicken Chopped Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 6 cups chopped romaine lettuce
- 3 cups cooked chicken breast chopped
- 2 ripe pears chopped
- 1 cup celery chopped
- ¾ cup cucumbers chopped
- ½ cup reduced-fat feta cheese crumbled
- ½ cup chopped walnuts
- ⅓ cup red onion finely chopped
- ¼ cup dried cranberries roughly chopped
- 2 tablespoon chopped fresh parsley
Creamy Balsamic Dijon Dressing:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon water
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large mixing bowl, add the romaine lettuce, chicken, pears, celery, cucumber, feta cheese, walnuts, red onion, dried cranberries, and parsley.
- In a small mixing bowl, add the Greek yogurt, light mayonnaise, balsamic vinegar, honey, Dijon mustard, water, garlic powder, onion powder, salt, and black pepper.
- Using a wire whisk, mix the dressing until smooth.
- Pour the dressing over the salad. Toss until evenly coated.
- Serve immediately.
Notes
Tips and Tricks
Choose firm-ripe pears – Use pears that give slightly near the stem but still hold their shape. Soft pears can become mushy when the salad is tossed. Toast the walnuts – Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often. This gives them a deeper nutty taste and crisper texture. Prevent the pears from browning – When preparing the salad ahead of time, toss the chopped pears with a small amount of lemon juice.Storing
Refrigerate Separately – Store the salad and dressing in separate airtight containers in the refrigerator for up to 3 days. Store Dressed Salad – Place leftover dressed salad in an airtight container and refrigerate for up to 1 day. The romaine and pears will soften as they sit. Prepare Ahead – Chop and store the chicken, vegetables, walnuts, cheese, and dressing separately. Add the pears and dressing shortly before serving.Nutrition
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