If you’re looking for a stunning salad any time of the year, this salad is for you! Chicken, Pear and Smoked Gouda Salad is the ultimate mix of everything a salad should be. Fresh pears, smoky Gouda cheese, crunchy cashews, succulent chicken and a fresh dressing made with ingredients that (most likely) already exist in your pantry and fridge!
Get out of the rut
Sometimes I get into a lettuce rut. I keep making the same salads and I need to make something different that I know everyone will enjoy. If you’re in a salad rut, you MUST try this Chicken, Pear and Smoked Gouda Salad. The dressing for this salad is a little creamy, sweet and tangy and SO GOOD. I firmly believe that all great salads start with a homemade dressing.
Comparing apples to pears. I mean pears!
Chicken, Pear and Smoked Gouda Salad is delicious with sliced red pears, but you can use apples if you prefer. This salad is perfect for almost any time of the year, as pears and apples can be found all year round. Just make sure the apple or pear you choose is ripe but still firm. You can also change the nuts according to your preference. The recipe calls for cashews or pecans, but you can also use walnuts, pistachios, or almonds. Pistachios would be perfectly festive for the holiday season!
Make tips and tricks ahead
Make-ahead meals are my favorite and this salad can absolutely be made ahead of time. Gather the salad ingredients and place each into a small ziplock bag, seal and place on top of the salad bowl in the serving bowl. I like to chill the bowl before a party if possible to keep the salad as chilled as possible while the event winds down. The dressing should also be stored in a small jar or container in the refrigerator. When you’re done tossing together, save some of the ingredients for the filling to place on top of the salad for a nice presentation. You can slice the pears (or apples) beforehand. My tip is to toss the fruit in lemon juice and a few tablespoons of dressing to keep it from turning brown!
the main event
Smoked Gouda Chicken and Pear Salad also works as a main dish. If using this recipe as a side salad, just omit the chicken! My sister-in-law Sheri shared this recipe with me years ago and we still make it today. We lightened the dressing significantly and substituted scallions for the fresh basil because I know it’s sometimes difficult to get our hands on fresh basil leaves. Sheri always has the best recipes and many are posted here on ABK. Here are a few of our favorites… pomegranate and avocado salsa, creamy southern mac and cheese, and this peanut butter cake with homemade fudge topping.
I hope this salad becomes one of your favorites – it’s definitely one of mine!
Smoked gouda salad with chicken and pear
Chicken, Pear and Smoked Gouda Salad is the ultimate recipe for salad lovers! Vegetables, chicken, fresh pears, smoky cheese and crunchy cashews in a salad, topped with a fresh and easy salad dressing. Perfect for weddings or baby showers, family reunions or holidays.
Ingredients
-
2
red pears (or apples), washed, cored and thinly sliced or cut into chunks
For the color I like to leave it on the skins -
2
tablespoon
fresh lemon juice -
1
8-10 oz. Mix package of baby spinach and spring greens -
3
cups
chopped
cooked chicken breast -
1 1/2
cups
thinly sliced celery -
1/4-1/2
Cup
Red onion
thinly sliced -
1 1/2
cups
sweetened dried cranberries -
2
cups
6-8 oz grated smoked Gouda cheese -
1 1/2
cups
salted cashews or pecans
Honey mustard dressing:
-
1/4
Cup
mayonnaise
normal or easy -
1/4
Cup
olive oil -
1/3
Cup
Apple Cider Vinegar -
1/4
Cup
chopped scallions or scallions -
1
teaspoon
Dijon mustard -
3-4
tablespoon
Honey -
1/2
teaspoon
ground red pepper
Optional -
1
teaspoon
coarsely ground pepper -
1/2
teaspoon
coarse sea salt
instructions
For the salad dressing:
-
Whisk together all of the ingredients for the dressing or blend with an immersion blender until well combined. Store in the refrigerator until ready to serve.
For the salad:
-
Toss the pear slices with the lemon juice and a few tablespoons of the salad dressing, set aside in a ziplock bag or small bowl in the fridge.
-
Place the salad in a bowl or on a serving platter. Layer all other salad ingredients on top of the salad (except cheese and nuts). Refrigerate until ready to serve. This can be stored in the fridge for 2-3 hours before serving. If you’re keeping it longer than this time, follow the directions in the recipe notes to make it ahead of time. Always place the cheese and nuts on the top layer.
recipe notes
– A small roast chicken can be used for the 3 cups of cooked chicken.
-Just before serving, toss the salad with a dollop of the dressing, then serve the extra dressing on the side. You can also layer salads on individual plates or on a large platter (my preference) and drizzle with dressing.
-This salad can be made however you like, substituting apples for pears or almonds for pears, cashews for pecans or pistachios.
-Dressing can be made with scallions (spring onions) or fresh basil.
– Light mayo can be used instead of regular mayo. White balsamic vinegar can be used instead of apple cider vinegar.