Chicken, Gorgonzola, Pear, And Walnut Salad Recipe

Name: Chicken, Gorgonzola, Pear, And Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bags (5 Oz. Each) Baby Mixed Greens; 2 whole Poached Chicken Breasts, Chopped; 2 whole Large Pears; 6 whole Green Onions, Chopped; 4 ounces, weight Gorgonzola Cheese; 2 cups Whole Walnuts; 1/2 cups Granulated Sugar; 1/4 cups White Balsamic Vinegar (1/4 To 1/3 Cup); 1/2 teaspoons Salt; 1/2 teaspoons Ground Black Pepper; 3/4 cups Olive Oil

Servings: persons

2 bags (5 Oz. Each) Baby Mixed Greens
2 whole Poached Chicken Breasts, Chopped
2 whole Large Pears
6 whole Green Onions, Chopped
4 ounces, weight Gorgonzola Cheese
2 cups Whole Walnuts
1/2 cups Granulated Sugar
1/4 cups White Balsamic Vinegar (1/4 To 1/3 Cup)
1/2 teaspoons Salt
1/2 teaspoons Ground Black Pepper
3/4 cups Olive Oil

1
Preheat the oven to 350 degrees F. Place the walnuts on a baking sheet and bake for about 5 minutes. Sprinkle on the sugar and toss with the walnuts to coat. Add a teaspoon or two of water and toss again. Bake for another 3 or 4 minutes until the walnuts are crisp and lightly browned. Coarsely chop and cool.
2
Pears can be used raw or roasted. If roasting the pears, cut into wedges, leaving the skin on and cutting out the core. Place on a baking sheet in a preheated 350-degree oven and cook for about 15 minutes or until fork tender. Divide the salad greens onto four individual plates. Place the chicken, walnuts, pears, onions, and gorgonzola cheese on top of the greens.
3
To make the dressing, mix 1/4 cup of the vinegar in a bowl with salt and pepper until the salt dissolves. Then beat in the oil by droplets, whisking constantly. Taste and adjust the vinegar and seasonings as desired. Drizzle the dressing onto each plate and serve immediately.

1137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 bags (5 Oz. Each) Baby Mixed Greens, 2 whole Poached Chicken Breasts, Chopped, 2 whole Large Pears, 6 whole Green Onions, Chopped, and more.

Yes, Chicken, Gorgonzola, Pear, And Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken, Gorgonzola, Pear, And Walnut Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions