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Chicken Salad with Pears, Bacon and Avocado

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“This recipe will serve you well for many spring occasions. It would be a perfect addition to an Easter or Mother’s Day brunch, or make a lovely appetizer for a baby or bridal shower. Use store-bought rotisserie chicken and this lovely recipe will come together in under 30 minutes.” – Hilary Finch Hutler, Tummyrumblr

  • 2 heads Belgian endive
  • 4 pieces thick-cut bacon, cooked crispy and chopped
  • 1 ½ cups cooked chicken breast, diced
  • 2 firm ripe Anjou USA Pears, diced
  • 1 ripe avocado, diced
  • ¼ cup shelled pistachios, roughly chopped
  • 1 tablespoon mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon salt

Trim the bases from the endive and separate the leaves. Set aside until ready to use. Combine the remaining ingredients in a large bowl, setting aside 1 tablespoon each of the bacon and pistachios for garnish if desired. Gently toss the ingredients together until just combined. Spoon the mixture into the individual endive leaves and arrange on a large platter, leaning the leaves up against one another to steady them. Lastly, sprinkle the remaining bacon and pistachios over the stuffed endive for garnish.

  • Serving Size: 2 Cups (163g)
  • Calories: 140
  • Carbohydrate: 9g
  • Dietary Fiber: 5g
  • Protein: 12g

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