This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Grilled Chicken, Bacon, and Pear Salad with Poppyseed dressing is made with crisp romaine lettuce, tender and juicy grilled chicken and pears. Topped with Walnuts, feta cheese, and a creamy poppyseed dressing this salad is phenomenal!
Hey hey, Tiffany from Creme de la Crumb back with an AWESOME salad recipe for you today. I truly believe I could eat this salad every single day for the rest of the year and not get sick of it, it’s that good. So good that I start to crave it again before I’ve even finished eating it.
That combination of candied walnuts, bacon, and juicy slightly-tart pears is a winner no doubt, and the creamy poppyseed dressing takes it to a whole new level of YUM. The great thing is that it pleases the whole entire family. The kids love the sweetness of the pears and candied walnuts (they might not even notice they’re eating nuts!), Dad loves the bacon and chicken (honestly who wouldn’t…) and Mom loves the fact fact that she can get everybody on board for having salad for dinner. Plus bonus points for easy, quick prep and cleanup!
Pin this now to find it later
Pin It
Grilled Chicken, Bacon, and Pear Salad with Poppyseed Dressing
Ingredients
- 3 boneless skinless chicken breasts, pounded to even thickness
- 6 strips of cooked and chopped bacon
- 1 teaspoon garlic powder
- salt and pepper to taste
- ½ cup walnuts
- 3 tablespoons granulated sugar
- 8 cups chopped romaine lettuce
- 2 sliced pears sliced
- 1/2 sliced red onion sliced
- ½ cup crumbled blue cheese or feta cheese
Poppyseed Dressing
- ¾ cup reduced fat mayo
- ¼ cup milk
- ¼ cup granulated sugar
- ¼ cup apple cider vinegar
- 1 tablespoon poppy seeds
- ½ teaspoon dry ground mustard
- ⅛ teaspoon salt
Instructions
- Season the 3 boneless skinless chicken breasts, with 1 teaspoon garlic powder, salt and pepper to taste. Heat a grill to medium heat and grill for 5-8 minutes on each side until cooked through and lightly browned on the outside.
- While the chicken is grilling prepare the candied walnuts. Preheat a pan or skillet over medium-high heat. Stir the ½ cup walnuts in the pan for 2-3 minutes.
- Add the 3 tablespoons granulated sugar and continue stirring until the sugar is dissolved and the walnuts are coated. Transfer to a plate and allow to cool. Crush slightly and set aside.
Poppyseed Dressing
- Whisk together the ¾ cup reduced fat mayo, ¼ cup milk, ¼ cup granulated sugar, ¼ cup apple cider vinegar, 1 tablespoon poppy seeds, ½ teaspoon dry ground mustard, and ⅛ teaspoon salt. Cover and chill until ready to use.
- Arrange the salads with 8 cups chopped romaine lettuce on the bottom, then top with chicken, 2 sliced pears, 1/2 sliced red onion, 6 strips of cooked and chopped bacon, and ½ cup crumbled blue cheese or feta cheese. Serve with poppyseed dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So glad I found you ladies looking forward to making all of these recipes thank you 😊☺️💕