Customer Favorite

Roasted Chicken and Balsamic Pear Salad

with goat cheese and toasted walnuts

$9.95 per serving

Many salads with chicken are less than satisfying. Not so with this dish. Juicy roasted chicken, creamy goat cheese, toasted walnuts, balsamic-roasted red onions, and fresh pear make this salad hearty, filling, and most importantly – delicious.

  • Calorie-Conscious
  • Carb-Conscious
  • Contains Gluten
  • Contains Dairy
  • Contains Soy
  • Contains Shellfish
  • Contains Nuts
  • Vegetarian
A note about serious food allergies
  • Nutrition per serving

  • Calories
    552
  • Carbohydrates
    35g
  • Fat
    22g
  • Protein
    53g
  • Sodium
    202mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    5 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
Sign Up Today Download Recipe Card
  • In The Box

  • 1½ fl. oz. Balsamic Vinegar
  • ½ oz. Honey
  • 1 Red Onion
  • 1 Anjou Red Pear
  • 2 Boneless Skinless Chicken Breasts
  • 1 oz. Walnut Halves
  • 4 oz. Baby Spinach
  • 1 oz. Goat Cheese Crumbles
  • 1 oz. Dried Cherries
Roasted Chicken and Balsamic Pear Salad with goat cheese and toasted walnuts
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl
  • 1 Small Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Roasted Chicken and Balsamic Pear Salad with goat cheese and toasted walnuts
    1

      Before Cooking

    Prepare the Ingredients

    Preheat outdoor grill or grill pan over medium-high heat. Whisk together balsamic vinegar and honey in a large mixing bowl. Peel onion and slice into ¼" rounds. Quarter pear, core, and cut into ¼" slices. Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.

  • Roasted Chicken and Balsamic Pear Salad with goat cheese and toasted walnuts
    2

    Roast the Onions

    Place onions on prepared baking sheet and drizzle with 1 Tbsp. balsamic-honey mixture (reserve remaining for vinaigrette). Spread into a single layer and roast until onions are softened, 15-18 minutes. While onions roast, cook chicken.

  • Roasted Chicken and Balsamic Pear Salad with goat cheese and toasted walnuts
    3

    Cook the Chicken

    Drizzle chicken with 1 tsp. olive oil and place on grill. Grill until chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Remove chicken from grill and let rest 5 minutes.

  • Roasted Chicken and Balsamic Pear Salad with goat cheese and toasted walnuts
    4

    Make Vinaigrette and Toast Walnuts

    Whisk 2 Tbsp. olive oil into reserved balsamic-honey mixture and season to taste with salt and pepper. Salt will highlight sweetness and sharpness of balsamic and honey. Heat a small pan over medium heat. Add walnuts and cook, stirring constantly, until toasted and aromatic, 4-5 minutes. Remove from pan and set aside.

  • Roasted Chicken and Balsamic Pear Salad with goat cheese and toasted walnuts
    5

    Toss the Salad

    Add spinach to bowl with balsamic vinaigrette. Toss to combine and season to taste with salt and pepper.

  • Roasted Chicken and Balsamic Pear Salad with goat cheese and toasted walnuts
    6

    Plate the Dish

    Slice chicken into ½" pieces. Place a serving of salad on a plate and top with separated rings of roasted onion, pear, and sliced chicken. Garnish with goat cheese crumbles (breaking up with your hands if needed), dried cherries, and toasted walnuts.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
Sign Up Today Download Recipe Card