Roast Chicken and Pear Salad

  • Yield: servings


3tablespoons sherry or balsamic vinegar
2tablespoons maple syrup
1 1/2teaspoons Dijon mustard
1/2teaspoon kosher salt
-- Coarsely ground black pepper
6tablespoons extra-virgin olive oil
2-- firm ripe pears, peeled, cored and thinly sliced
1large head red leaf lettuce (8 cups)
1small red onion, thinly sliced
3cups roughly shredded rotisserie chicken
1/2cup chopped toasted pecans
1ounce Parmigiano Reggiano cheese, shaved


  1. Combine first 5 ingredients. Whisk in oil. Place pears in a medium bowl. Add 2 tablespoons vinegar mixture; toss.
  2. Combine lettuce, red onion and chicken in a large bowl. Add remaining vinaigrette (or to taste) and toss.
  3. Arrange salad on large plates. Top each serving with pears, pecans and cheese. Serves 6.

Recipe by Laraine Perri.