Chicken Salad with Red Pear & Bell Peppers

© 2013 REMCooks.com

© 2013 REMCooks.com

Sometimes you just need a good chicken salad and this is it.

Baby Lady and I really like salads. More often than not, however, the salads are typically green salads with a protein served on top with an accompanying vinaigrette. Periodically, we do something different but not often. We’ve done shrimp and mango tropical salad, shrimp salad with squash ribbons, watermelon and shrimp salad and a smoked turkey salad, not to mention a few tater salads, and a veggie salad or two. Oddly enough, we have never posted a chicken salad. Now, I’m not talking about a mayonnaise based chicken salad which are great on sandwiches and stuffed in tomatoes. I’m talking about a chicken salad you can really sink your teeth into. One full of soft, moist, flavorful strips of chicken with a few veggies, some nuts and a dressing that is absolutely delicious. So, this recipe is the result of our dearth of protein salads, chicken salad in particular. Be warned, however, this recipe does take a while to prep and is best suited for the weekends when you have some time. Regardless, it is definitely worth the time and the little effort it requires. The result is a sweet but savory chicken salad with a little tang from the vinaigrette, the freshness of the bell peppers and crunchiness from the toasted walnuts. Give this a try. I assure you it won’t disappoint.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 cup toasted walnuts pieces
  • 1 red pear, sliced into 3/4 inch slices
  • 1 cup rice vinegar
  • 1-1/4 cup of olive oil
  • 1/2 cup walnut oil
  • 1 Tbsp garlic, minced
  • 1/4 cup onion, diced
  • 2 Tbsp honey
  • 1 Tbsp dried oregano
  • 1/2 tsp ground black pepper
  • 1 tsp fresh thyme leaves
  • 1 Tbsp fresh basil chopped
  • 1 Tbsp fresh parsley
  • 1 tsp sea salt
© 2013 REMCooks.com

© 2013 REMCooks.com

Instruction

First things first, add the brown sugar,

© 2013 REMCooks.com

© 2013 REMCooks.com

soy sauce

© 2013 REMCooks.com

© 2013 REMCooks.com

and pineapple juice to a mixing bowl.

© 2013 REMCooks.com

© 2013 REMCooks.com

Whisk together to dissolve the brown sugar and incorporate all of the favors.

Put the chicken breasts in a sealable plastic bag or baking dish and pour the marinade over the chicken.

© 2013 REMCooks.com

© 2013 REMCooks.com

Seal the plastic bag or cover the chicken and marinate the chicken overnight in fridge.

© 2013 REMCooks.com

© 2013 REMCooks.com

While the chicken is marinating, add the parsley,

© 2013 REMCooks.com

© 2013 REMCooks.com

onion,

© 2013 REMCooks.com

© 2013 REMCooks.com

dried oregano

© 2013 REMCooks.com

© 2013 REMCooks.com

basil,

© 2013 REMCooks.com

© 2013 REMCooks.com

honey,

© 2013 REMCooks.com

© 2013 REMCooks.com

rice vinegar,

© 2013 REMCooks.com

© 2013 REMCooks.com

oil,

© 2013 REMCooks.com

© 2013 REMCooks.com

and garlic to a blender.

© 2013 REMCooks.com

© 2013 REMCooks.com

Blend on a medium high speed to puree and incorporate all of the ingredients. You can puree on the highest setting but I like a little texture in this type of vinaigrette.

© 2013 REMCooks.com

© 2013 REMCooks.com

Put in a jar, place in the refrigerator and allow flavors to meld overnight.

Preheat the oven to 350 F. Place chicken breasts in a proper baking dish along with the marinade.

© 2013 REMCooks.com

© 2013 REMCooks.com

Place in oven and bake chicken for 30 minutes or until done.

© 2013 REMCooks.com

© 2013 REMCooks.com

Remove chicken from oven and allow to cool. When cool, slice chicken into strips and put in bowl along with the leftover cooled juices from the pan – strain the juices first.

© 2013 REMCooks.com

© 2013 REMCooks.com

Add the sliced pear

© 2013 REMCooks.com

© 2013 REMCooks.com

the red & yellow bell peppers

© 2013 REMCooks.com

© 2013 REMCooks.com

and toasted walnut pieces.

© 2013 REMCooks.com

© 2013 REMCooks.com

Dress with the vinaigrette.

© 2013 REMCooks.com

© 2013 REMCooks.com

Cover and refrigerate until cold, roughly 1 -2 hours. Serve & enjoy!

© 2013 REMCooks.com

© 2013 REMCooks.com

NOTES: The vinaigrette makes roughly 3 cups so there will be leftovers but this vinaigrette is perfect with simple garden salads, chicken salads, seafood salads, pork salads, you name it. It is a wonderful dressing and really deserves a post of its own but it is part of this recipe because it is truly perfect with this chicken salad.

Also, this salad is enough to feed 6 – 8 people depending upon whether it’s a lunch or a dinner. Inasmuch as there are only the 2 of us, it lasted several days and the flavors really developed after we had this salad for dinner and it sat in the fridge overnight to more fully meld and develop the flavors.

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24 thoughts on “Chicken Salad with Red Pear & Bell Peppers

  1. Very nice, Richard! Quite a large number of ingredients, but I like the combination of flavors and textures. I suppose I would cook the chicken sous-vide, but I guess sous-vide is to me what chiles are to you if you know what I mean ;-)

    P.S. The honey pouring shot is missing (oregano included twice).

    • Thanks for the nice compliment, Stefan. This came out very nice but it does take some time. Minimal effort but lots of time.

      I still haven’t quite gotten the sous vide down where I am comfortable with it. The chicken always tastes like chicken with little to no flavoring. Of course, it is perfectly cooked, flavorful chicken. :)

      As for the ingredients, most of the ingredients are for the vinaigrette which is quite tasty. We have several cups left in the fridge and use it on salads and as a dressing for some sandwiches.

      DRAT!!! I hate when that happens. Thanks for letting me know. I fixed it. :)

  2. What’s with all the pouring shots? I think it is really unfair of you to use so many pourable ingredients in your recipes.
    It does look awfully tasty though.
    Best,
    Conor

  3. With our summer oh so fast approaching I shall certainly copy this in haste, probably for a Sat/Sun lunch with a few friends. The dish takes a little organization but actually not that much time! Marinade + vinaigrette the previous day, just chicken on the day and it is securely in the fridge a couple of hours ere you pour the first glass of sauv blanc and hand around an olive or two! Not too heavy, everyone happy and some cheese and fruit to finish will make a memorable meal . .

  4. Your opening sentence promised a good chicken salad, Richard, and boy did you deliver! I love the mix of ingredients that you called into play. That’s one flavorful salad. Thanks for sharing.

  5. First I have to object to this recipe; I have little time to spare, but this reads too well to pass on. Well, moving on: I assume the black pepper, thyme, basil, & sea salt are vinaigrette ingredients.

  6. Pingback: 29 Amazing Paleo Chicken Recipes | Paleo Grubs

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