Photo of Pear and fig salad with chicken and blue cheese by WW

Pear and fig salad with chicken and blue cheese

Total Time
15 min
15 min
0 min
Asian pears are sometimes called apple pears because of their crisp texture. You can use a regular pear or an apple in this salad if you prefer, but we really enjoy the Asian pear's firmness since it holds up so well after being tossed with a bunch of other ingredients. The citrusy, savory salad dressing is made by whisking together chopped shallot, rice vinegar, fresh orange, olive oil, and Dijon mustard. Toss with endive, mixed greens, pears, figs, blue cheese, roasted hazelnuts, and chicken for a hearty meal that you can serve all on its own for dinner or without the chicken as the perfect, colorful side to any entrée.


Uncooked shallot(s)

1 Tbsp, finely chopped

Rice vinegar

1 Tbsp, unseasoned

Orange zest

½ tsp, grated

Orange juice

1 Tbsp

Olive oil

1½ tsp

Dijon mustard

½ tsp

Table salt

¼ tsp

Black pepper



4 cup(s), frisée variety or escarole, torn

Fresh mixed greens

2 cup(s), lightly packed

Asian pear(s)

1 item(s), cored, and sliced

Fresh fig(s)

8 medium, stemmed and quartered

Reduced fat crumbled blue cheese

¼ cup(s)

Unsalted dry-roasted hazelnuts

cup(s), (2 tbsp), coarsely chopped

Fat free oven-roasted chicken breast

8 oz, torn or chopped


  1. To make dressing, whisk together shallot, vinegar, orange zest and juice, oil, mustard, salt, and pepper in large bowl.
  2. Add curly endive or escarole, salad greens, and pear and toss to coat. Add figs, blue cheese, chicken, and hazelnuts and toss gently to combine.
  3. Per serving: about 2 cups