Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Short on time? Rotisserie chicken is a time saver in this hearty dinner salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens.

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  1 medium clove garlic
  
  


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  Kosher salt
  
  


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  3 Tbs. extra-virgin olive oil
  
  


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  1 Tbs. red-wine vinegar
  
  


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  1 tsp. fresh thyme leaves
  
  


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  Freshly ground black pepper
  
  


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  1 medium firm-ripe pear, peeled, cored, and cut into 1/2-inch dice
  
  


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  1/3 cup dried tart cherries
  
  


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  8 oz. packaged herb salad or mixed baby greens (8 loosely packed cups)
  
  


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  2 cups shredded cooked chicken
  
  


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  1/2 cup pecans, toasted
  
  

Chop the garlic, sprinkle with 1/2 tsp. salt, and mash to a paste with the flat side of a chef's knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and 1/4 tsp. pepper. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.