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Pear Vinegar Chicken Crunch Salad

Shredded chicken, cabbage, pears, cucumbers, herbs, and walnuts get a bright pear-vinegar dressing for a crisp high-protein salad.

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Pear Vinegar Chicken Crunch Salad

A sharper vinegar can give simple food more lift.

This salad uses pear vinegar in the dressing so the acidity feels rounded rather than sharp.

Cabbage, cucumber, pear, herbs, and walnuts make the salad more interesting than a standard chicken salad.

The crunch is the point, especially if you are packing it for lunch.

Dress the cabbage first and let it sit for a few minutes.

That quick rest softens the shreds just enough while keeping the salad crisp.

For something else to cook in the same spirit, try Sesame Cabbage Chicken Crunch Salad or Grilled Peach Chili Lime Chicken Salad.

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Directions

  1. Whisk pear vinegar, olive oil, Dijon, honey, 1/2 teaspoon salt, and black pepper.
  2. Place cabbage in a large bowl and toss with half the dressing. Let stand for 5 minutes.
  3. Add chicken, pears, cucumber, walnuts, and parsley.
  4. Toss with remaining dressing until evenly coated.
  5. Taste and add more vinegar or salt if needed.
  6. Serve immediately or pack for lunch within 1 day.

Nutrition

Nutrition Information

Estimated per serving: 430 calories, 31 g protein, 24 g carbohydrates, 25 g fat.

Variations

Recipe Variations

- Use almonds instead of walnuts.
- Add cooked farro for a heartier salad.
- Swap parsley for dill or mint.

Notes

  • Apple cider vinegar works if pear vinegar is unavailable.
  • Use crisp pears so the slices hold up in the salad.
  • Rotisserie chicken makes this a no-cook meal.

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