The Big Chicken Salad Recipe

Jazz up your leftover chicken! Pears and a maple syrup dressing add a touch of sweetness to this salad.

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Makes: 1 serving

Takes: 20 minutes



  • 3 cups mesclun greens (a mix of spinach, arugula, Swiss chard and dandelion)
  • 1/2 cup roasted chicken, cubed
  • 1 medium pear,
  • 1 slice whole-grain bread
  • 1 tsp olive or canola oil


  • 1 tsp olive oil
  • 1/2 tsp maple syrup
  • 1 tbsp lemon juice
  • 1/4 tsp Dijon mustard
  • Dash sea salt and pepper


  1. Preheat oven to 350 F.
  2. Chop bread into 1/2″ squares. Toss with oil to coat evenly, and place on a baking tray. Bake about 15 minutes, or until bread is lightly browned.
  3. While bread is baking, whisk dressing ingredients in a mixing bowl. Toss dressing with greens. Top with warm or cold chicken pieces, pear slices and croutons.

Nutrients per serving: Calories: 394, Total Fats: 14 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 54 mg, Sodium: 266 mg, Total Carbohydrates: 47 g, Dietary Fiber: 10 g, Sugars: 22 g, Protein: 26 g, Iron: 4 mg