Go Back
Gravel & Dine

Chicken, Pear, and Raspberry Salad with Yogurt Poppy Seed Vinaigrette

A tangy poppyseed dressing is one of my favorites with raspberries and pears, toss in some grilled chicken and it’s a great dinner salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Salads
Ingredients Method

Ingredients
  

  • Dressing:
  • 1 5.3 oz container of plain Greek yogurt
  • 2 t + 1 T extra virgin olive oil
  • 2 T cider vinegar
  • 1 t + 1 T honey
  • 1 t poppy seeds
  • Salt
  • Pepper
  • Salad:
  • A container of spring greens
  • 2 boneless skinless chicken breasts pounded to an even thickness
  • Your favorite seasoning mix like Penzey’s Ozark or Mural of Flavor
  • Raspberries
  • 1 pear thinly sliced
  • ½ c red onion thinly sliced
  • Pomegranate seeds
  • Candied nuts
  • Feta

Method
 

  1. Whisk together all dressing ingredients and set aside, this can be done a day or two before.
  2. Season the chicken with seasoning to your taste – I look for a light and even coating.
  3. Cook chicken over a medium-high grill or in a nonstick pan over medium-high heat with a little oil for about 4 minutes per side or until it reaches 165 degrees. Remove from heat, let rest for 5 minutes and then dice up.
  4. Build the salad with a bed of spring greens, chicken, raspberries, pears, red onion, pomegranate seeds, candied nuts and feta. Toss with dressing.