Chicken Salad with Pears, Bacon and Avocado

Chicken Salad with Pears, Bacon and Avocado

30 Prep Time
20 Cook Time
12 Servings

“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
  • Fat: 8g
  • Carbohydrate: 9g
  • Dietary Fiber: 5g
  • Protein: 12g

Review this recipe:

Your email address will not be published. Required fields are marked *