Juicy Chicken and Asian Pear Salad

2 servings
40 Minutes

This salad recipe is so so simple and ripe for a meal prep! All you need to do is roast the broccoli, toast the sunflower seeds, make the dressing, and cook the flavorful chicken thighs ahead of time. If you do make the dressing ahead of time, store them in an airtight container in the fridge!

If you can find Asian pear, I really recommend you get it. It’s a bigger, WAYYY juicier and crisper cousin of the non-Asian variety. The really good ones should burst with juice as soon as you bite into it. I’ve seen fancier grocery stores (like co-ops and Whole Foods) carry smaller ones but if you live near a Korean grocery store, they have the bestest and the biggest ones, shipped in straight from Korea. Trust me, the Asian pears are vastly different and makes a difference in the salad! It’s not one of those things where you went out of the way to find an ingredient only to find you can’t really taste the difference.

If you cannot find it near you, you can use conventional pears or apples instead. I think honeycrisp apples would be really nice here! Or you can use pomegranate seeds! Pomegranate won’t provide the crispy crunch but the sweetness will play nicely with everything.

Juicy Chicken and Asian Pear Salad

Recipe details

  • 2 servings
  • Prep time: 10 Minutes|Cook time: 30 Minutes|Total time: 40 Minutes


Roasted broccoli


Salad assembly

Sesame Soy Sauce Dressing


Roasted broccoli and Toasted Sunflower Seeds

Preheat oven to 425F.
Sprinkle salt and drizzle olive oil over the broccoli. Put broccoli in a roasting pan and bake for 20-25 minutes, until the edges are golden brown.
In a separate and very dry pan, put the sunflower seeds. On another oven rack, put in the sunflower seeds and toast for 3-5 minutes, until the seeds are golden brown.
Take out the broccoli and sunflower seeds. Let it cool. You can do this ahead of time and store in an airtight container in the fridge until you are ready to assemble the salad.

Sesame Oil and Soy Sauce Dressing

Mix all the ingredients together. Store in an airtight container in the fridge until you are ready to assemble the salad


Mix the salt, garlic powder, and the paprika together Sprinkle over both sides of the chicken thighs. Set the coated chicken thighs in the fridge for an hour so the spices penetrate the chicken.
Heat a frying pan over medium heat, pour enough cooking oil, enough to barely coat the pan. When the oil is shimmering, place the chicken thighs in the pan. Cook on one side for 5 minutes then flip. Cook for 10-15 minutes, until the thermometer reads 160F.
Once chicken is ready, turn off the stove and set the chicken on a cutting board and let it rest for five minutes.
Cut the chicken into bite-sized pieces.

Assemble salad

Add all the ingredients together and drizzle dressing to taste.

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