Green salad with chicken, pear, and soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Green salad with chicken, pear, and soft-cooked eggs

Carb-Conscious, Gluten-Free, Lean & Clean, Diabetes-Friendly, Dairy-Free, Soy-Free, Paleo, Family-Friendly, Mediterranean

2 Servings, 410 Calories/Serving

20 Minutes

Sometimes keeping it simple really is best. This light salad combines crisp romaine with tender chicken, juicy tomato, and sweet pear—simply perfect, any day of the week.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic eggs
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic romaine heart or other lettuce
  • 1 organic Roma or other tomato
  • 1 organic Bartlett or other pear
  • 3 organic scallions
  • 2 tablespoons apple cider vinegar

Nutrition per serving

Calories: 410, Protein: 28g (56% DV), Fiber: 6g (24% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 280mg (93% DV), Sodium: 260mg (11% DV), Carbohydrates: 21g (7% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs cook, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick pieces; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Meanwhile, prepare the remaining ingredients.


Prep the remaining ingredients; make the vinaigrette

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Cut away the core from the tomato; coarsely chop the tomato.
  • Core and cut the pear into ½-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Cut the eggs in half lengthwise.
In a small bowl, stir together the apple cider vinegar and 1 tablespoon [2 TBL] oil.


Assemble the salad

In a large bowl, toss together the romaine, tomato, pear, scallions, chicken, and as much apple cider vinaigrette as you like. Season to taste with salt and pepper.


Transfer the salad to individual plates and top with the eggs. Serve any remaining vinaigrette on the side.
Kids Can!
  • Fill a bowl with ice water.
  • Peel the eggs.
  • Make the vinaigrette.
  • Assemble the salad.
  • Top the salad with the eggs.