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Pear, Bacon, and Chicken Salad

Pear, Bacon, Chicken Salad

Apple season tends to overshadow everything else this time of year, but fall is also the time when many species of pears start to ripen. Get one that’s fresh and in season and slice it up over a big pile of fresh greens with a handful of pine nuts for an extra crunch and a simple Dijon vinaigrette. If all the squash and root vegetables are making you a little hungry for something fresh and green, this is an easy way to keep the seasonal produce in a slightly lighter form.

While you’re making the chicken breasts for this, you could also throw a couple extras in the oven to make other salads later in the week. They often come in packs of 2 or 4 anyway, and it doesn’t really take any more effort to cook a little more chicken once the oven is already on.

The chicken on top of the salad gives you enough protein to eat this as a meal, not just a side, and the bacon adds just a touch of smoky flavor to contrast with the sweet fruit. You could eat it with something starchy on the side to make it more substantial, or just keep it as-is for a light lunch.

Pear, Bacon, and Chicken Salad Recipe

Servings SERVES: 2Preparation time PREP: 20 min.Cooking time COOK: 18 min.


Protein: 31g / %

Carbs: 25g / %

Fat: 49g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 chicken breast;
  • 5 cups mixed greens;
  • 4 bacon slices, cooked and crumbled;
  • 1 pear, sliced;
  • 4 tbsp. pine nuts, toasted;
  • 1/2 tsp. garlic powder;
  • 1/2 tsp. paprika;
  • Sea salt and freshly ground black pepper;

Balsamic Vinaigrette Ingredients

  • 4 tbsp. extra virgin olive oil;
  • 2 tbsp. balsamic vinegar;
  • 1 garlic clove, minced;
  • 2 tsp. dijon mustard;
  • Sea salt and freshly ground black pepper;
Salad preparation


  1. Preheat oven to 400 F.
  2. In a small bowl, whisk together the garlic powder, paprika, and salt and pepper to taste.
  3. Sprinkle the paprika mixture evenly over the chicken breast on both sides.
  4. Bake the chicken in the oven for 20 – 25 minutes, or until the chicken is cooked through and no longer pink.
  5. Let the chicken rest 5 minutes, and slice into thin strips.
  6. In a bowl, whisk all the ingredients for the dressing until well combined.
  7. Place all of the ingredients for the salad into a salad bowl.
  8. Drizzle the dressing on top, mix well, and serve.
Photo of Ashley Noël

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