If you’re looking for a show-stopping salad any time of the year, this salad is for you! Chicken, Pear and Smoked Gouda Salad is the ultimate blend of everything a salad should be: fresh pears, smoky Gouda cheese, crunchy cashews, moist chicken, and a fresh dressing made with ingredients (most likely) already in your pantry and fridge!

Chicken, Pear and Smoked Gouda Salad

Get out of the rut

Sometimes I get in a salad rut and make the same salads over and over. When that happens, it’s time to make something different I know everyone is going to enjoy. If you’re in a salad rut, you NEED to try this Chicken, Pear and Smoked Gouda Salad. The dressing for this salad is sweet & spicy, just a little creamy, and SO GOOD.  I’m a firm believer that all amazing salads start with a homemade dressing.

Chicken, Pear and Smoked Gouda Salad

Comparing apples to oranges. I mean, pears!

Chicken, Pear and Smoked Gouda Salad is delicious with sliced red pears, but you can also use apples if you prefer. It is adaptable to almost any season of the year since pears and apples can be found year-round. Just make sure the apple or pear you choose is ripe but still firm. You can also switch up the nuts to your preference. The recipe calls for cashews, but you can also use pecans, walnuts, pistachios, or almonds. Pistachios are perfectly festive at Christmastime!

Chicken, Pear and Smoked Gouda Salad

Make-ahead tips and trick

Fresh Pear Salad with Gouda Cheese

Make-ahead dishes are my favorite, and this salad can totally be made ahead of time. Prep the chicken, shred the cheese, and chop the celery and onion. Place each in a separate ziplock bag. You may slice the pears (or apples) ahead of time as well. My tip is to toss the fruit in lemon juice and a few tablespoons of dressing to keep from turning brown!

Place lettuce in the serving bowl, cover with plastic wrap, and then place the ziplock bags of individual ingredients on top of the bowl. I like to chill the bowl before a party, if possible, to help keep the salad as cool as possible as the event unwinds. Dressing should be stored in a small jar or container in the fridge. When ready to toss together, save some of the salad ingredients to place on top of the salad for a beautiful presentation.

the main event

Chicken, Pear and Smoked Gouda Salad is one of my favorite main dish salads. If you’re using this recipe as a side salad,  just leave out 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 switched out the fresh basil for green onions because I know it’s sometimes difficult to get your hands on fresh basil leaves.

Sheri always has the best recipes, and many are published here on ABK. Here are a few of our favorites… Pomegranate Avocado Salsa,  Creamy Southern Mac and Cheese, and this Peanut Butter Pie with Homemade Fudge Topping.

Fresh Pear Salad with Gouda Cheese

I hope this salad becomes one of your favorites. It’s definitely one of mine! 

Chicken, Pear and Smoked Gouda Salad

5 from 5 votes
Print Pin
Author: Si Foster
Course: Main Course, Salad, Side Dish
Cuisine: American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 10 people
Chicken, Pear and Smoked Gouda Salad is the ultimate salad lover's recipe! Greens, chicken, fresh pears, smoky cheese, and crunchy cashews all in one salad, topped with a fresh and simple salad dressing. Perfect for weddings or baby showers, family reunions or holidays. 

Ingredients 

  • 2 unpeeled red pears (or apples), washed, cored, and thinly sliced or cut into chunks
  • 2 tablespoons fresh lemon juice
  • 1 (8-10 ounce) package baby spinach and spring greens mix
  • 3 cups chopped cooked chicken breasts
  • 1 1/2 cups celery, thinly sliced
  • 1/4-1/2 cup red onion, thinly sliced
  • 1 1/2 cups sweetened dried cranberries
  • 2 cups (6-8 ounces) smoked Gouda cheese, shredded
  • 1 1/2 cups salted cashews

Honey-Mustard Dressing:

  • 1/4 cup mayonnaise (regular or light)
  • 1/4 cup olive oil
  • 1/3 cup cider vinegar or white balsamic
  • 1/4 cup green onions or scallions, chopped
  • 1 teaspoon Dijon mustard
  • 3-4 tablespoons honey
  • 1/2 teaspoon ground red pepper (optional)
  • 1 teaspoon coarse ground pepper
  • 1/2 teaspoon coarse sea salt

Instructions

For Dressing:

  • Whisk together all dressing ingredients (or use an immersion blender) and blend until combined. Store in fridge until ready to serve. 

For Salad:

  • Toss pear slices with lemon juice and a couple tablespoons of salad dressing. Place in a ziplock bag or small bowl and refrigerate.
  • Place lettuce in a bowl or on a serving platter. Layer all salad ingredients, except cheese and nuts, on top of lettuce. Refrigerate until ready to serve.
    May be refrigerated for 2-3 hours before serving. If storing for a longer period, follow directions on recipe notes for make-ahead. Always place cheese and nuts on the top layer.  When ready to serve, toss salad with a portion of the dressing just before serving and then serve extra dressing on the side.

Notes

Leaving the skins on the pears (or apples) adds even more color to this delicious salad. 
One small rotisserie chicken may be subbed for 3 cups cooked chicken breasts.
When making this salad ahead of time, prepare ingredients by chopping the chicken, celery and onion, and shredding the cheese. Place each in a separate ziplock bag. You may slice the pears (or apples) ahead of time as well. My tip is to toss the fruit in lemon juice and a few tablespoons of dressing to keep from turning brown. Place lettuce in the serving bowl, cover with plastic wrap, and then place the ziplock bags of individual ingredients on top of the bowl. I like to chill the bowl before a party, if possible, to help keep the salad as cool as possible as the event unwinds. Dressing should be stored in a small jar or container in the fridge. When ready to toss together, save some of the salad ingredients to place on top of the salad for a beautiful presentation.
You may also layer salad ingredients on individual plates or on a large platter (my preference) and drizzle with dressing.
I like using cashews in this salad. However, almonds, pecans, or pistachios can be used as well. 
Fresh basil may be substituted for green onions (scallions) in the dressing.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!