Chicken, Pear & Roasted Carrots Chopped Salad
Sweet caramelized roasted carrots and crisp, juicy pear pieces create a striking balance against lean diced chicken breast in this composed chopped salad. Bound lightly by a tangy balsamic vinaigrette, the textures range from tender and earthy to crisp and refreshing. It is a smart, satisfying way to utilize pre-cooked poultry and leftover roasted root vegetables without feeling heavy or routine.
Why this one works
- Tender chicken breast pairs naturally with the bright sweetness of ripe pears.
- Roasted carrots lend a caramelized depth that elevates ordinary salad greens.
- Comes together in just ten minutes when using prepped ingredients.
- Tossed lightly with balsamic vinaigrette for a clean, balanced dressing coating.
What you’ll need
- 1 cup (200g) cooked chicken breast, diced Dice evenly so the chicken distributes throughout every forkful alongside the other components.
- 2 cups (300g) roasted carrots, chopped Cool or room-temperature roasted carrots work best to avoid wilting the delicate greens.
- 1 large (250g) ripe pear, cubed Choose a pear that yields slightly to gentle pressure for sweetness without being overly soft or bruised.
- 4 cups (120g) mixed salad greens A tender spring mix or varied baby greens provide a light, airy base for the denser chopped toppings.
- 2 tablespoons (30ml) balsamic vinaigrette Adds essential acidity to balance the sweetness of both the pear and roasted carrots.
TRY THIS NEXT: If these flavors sound good to you, Pomegranate Roasted Carrots Chicken Crunch Salad with Cilantro Lime Dressing is a natural one to save for next time.
What to have nearby
- Large mixing bowl
- Chef's knife and cutting board
- Salad tongs or tossing spoons
- Serving bowl
Step-by-step instructions
This salad relies on gentle mixing so the tender pear cubes and delicate greens hold their structure. Toss the heavier ingredients together first to distribute them evenly, then lightly fold in the greens and vinaigrette right before plating.
- 1Step 1
Toss the diced chicken, roasted carrots, and cubed pears in a large mixing bowl.
- 2Step 2
Add the salad greens and drizzle with balsamic vinaigrette.
- 3Step 3
Gently toss until all ingredients are well coated.
- 4Step 4
Transfer to a serving bowl and serve immediately.
ALSO GOOD: If these flavors sound good to you, Chicken, Grapefruit & Roasted Carrots Chopped Salad is a natural one to save for next time.
A few things worth knowing
- Ensure the cooked chicken and roasted carrots are cooled to room temperature before assembling so the greens remain crisp.
- Cube the pear just before mixing to keep the fruit fresh and minimize browning.
- Toss gently using wide tongs or salad servers to coat the ingredients without bruising the greens.
Ways to make it your own
- Garnish with freshly cracked black pepper over the top for a mild savory bite.
- Serve layered on a wide, shallow platter instead of a deep bowl to highlight the vibrant colors.
Serving suggestions
Plate this salad right after tossing alongside a bowl of hot broth-based soup or a slice of toasted sourdough. It functions well as a light standalone lunch or as the main course for a casual dinner.
Storage & reheating
Because the greens are dressed with vinaigrette and fresh pear is prone to softening, this salad is best enjoyed immediately after assembly. If preparing components ahead of time, keep the diced chicken, roasted carrots, pear, greens, and dressing in separate containers and toss just before serving.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use warm roasted carrots in this salad?+
It is best to let roasted carrots cool to room temperature first, as hot carrots will wilt the mixed salad greens upon contact.
What type of pear works best?+
Varieties like Bosc, Bartlett, or Anjou that are ripe yet firm enough to hold their shape when diced work nicely.
With sweet fruit, savory chicken, and deeply roasted carrots, this simple chopped salad delivers varied texture and clean flavor in every bite.
Chicken, Pear & Roasted Carrots Chopped Salad
A crisp chopped salad combining tender diced chicken, sweet roasted carrots, and juicy ripe pear over greens with balsamic vinaigrette.
Ingredients
- 1 cup (200g) cooked chicken breast, diced
- 2 cups (300g) roasted carrots, chopped
- 1 large (250g) ripe pear, cubed
- 4 cups (120g) mixed salad greens
- 2 tablespoons (30ml) balsamic vinaigrette
Instructions
- Toss the diced chicken, roasted carrots, and cubed pears in a large mixing bowl.
- Add the salad greens and drizzle with balsamic vinaigrette.
- Gently toss until all ingredients are well coated.
- Transfer to a serving bowl and serve immediately.
Nutrition
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