Avocado Pear Chicken Salad

Are you ready to welcome Spring with open arms? Because I’ve got the perfect salad recipe that screams Springtime – Chicken Avocado Pear Salad with a delicious honey mustard dressing. Trust me, the combination of sliced avocado and tangy dressing is a match made in salad heaven!

To start off, you’ll need to gather your ingredients. Grab some skinless, boneless chicken breasts, rosemary, mixed salad greens, avocado, pear, green onions, walnuts, and dried cranberries. And don’t forget the star of the show – the honey mustard dressing made with yellow mustard, olive oil, honey, lemon juice, cumin, and salt.

Next up, cook the chicken in a skillet until browned and cooked through, adding a sprinkle of rosemary for extra flavor. While the chicken is cooking, assemble your salad with the greens, avocado, pear, onions, cranberries, and walnuts in a big bowl or divide it into two smaller ones.

Now, onto the dressing. Mix all the ingredients in a jar, give it a good shake, and voila – you’ve got a zesty honey mustard dressing ready to drizzle over your salad. Slice the chicken, toss it in with the salad, and serve with the dressing on the side.

Just imagine digging into a plate of colorful greens, creamy avocado, juicy pear, crunchy walnuts, and tangy cranberries all drizzled with that sweet and savory dressing – it’s a party in your mouth! So go ahead, whip up this Chicken Avocado Pear Salad and let the flavors of Spring dance on your taste buds. Happy eating, my friends! ???

Chicken Avocado Pear Salad

Spring is in the air! Are you feeling it?
This Salad screams Springtime…the honey mustard dressing + sliced avocado is.

Makes 2 servings
Ingredients:
2 skinless, boneless chicken breasts, cut into halves
1 Tbsp chopped rosemary
4-6 cups mixed salad greens
1 avocado, pitted and sliced
1 fresh pear, sliced
2 green onions, sliced
¼ cup raw walnuts
2 Tbsps dried cranberries
For the honey mustard dressing:
¼ cup prepared yellow mustard, yellow or Dijon
2 Tbsp extra virgin olive oil
3 Tbsp raw honey
2 Tbsp fresh lemon juice
½ tsp ground cumin
1/2 tsp sea salt

Instructions:
Preheat a medium skillet over medium-high heat. Once hot, add 1 Tbsp of oil and cook the chicken for about 5 minutes on each side until browned. Sprinkle the chopped rosemary onto the chicken, cover the skillet, lower the heat and let the chicken cook until cooked throughout.
Meanwhile, assemble the salad in a large bowl or 2 small ones, with the salad greens, topped with the sliced avocado, pears, onions, cranberries and walnuts.
To make the dressing, add all the ingredients to a jar, fit with a tight lid and shake until well combined.
Slice the chicken and add to the salad. Serve with honey mustard dressing.