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Kohlrabi Chicken & Pear Salad

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 3-4 1x
  • Category: Salad



For the chicken

  • 2 chicken breasts, skin off
  • salt and pepper
  • 1 tablespoons dried mixed Italian herbs
  • coconut oil for cooking

For the salad

  • 2 kohlrabi bulbs, peeled and diced into small cubes
  • 1 large pear, core out and finely diced
  • 1/3 cup walnuts, chopped
  • 1/4 cup finely chopped chives or spring onion

For the dressing

  • 2 tablespoons apple cider vinegar (lemon juice is fine)
  • 2 tablespoons olive oil
  • 2 tablespoons mayonnaise
  • generous pinch of salt
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Optional: grated Parmesan cheese or crispy bacon


  1. Sliced the chicken breasts in half, going lengthways, into thinner pieces. Season with salt and pepper and some dried herbs. Set aside to come to room temperature.
  2. Heat a dollop of coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes on each side. Some thicker pieces might need a little longer, or you can slice them in half to cook faster. Set to rest for a few minutes.
  3. In the meantime, dice up the rest of the ingredients and whisk together the salad dressing.
  4. Dice the chicken breasts into cubes and add to the salad. Add the dressing and mix well together. Garnish with extra chives and walnuts. Enjoy!

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