Chicken Arugula Salad with Pears, Goat Cheese, and Walnuts

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This chicken arugula salad features peppery greens, juicy seared chicken, thin-sliced pears, toasted walnuts, dried cranberries, and crumbled goat cheese. I toss it all with a creamy honey-Dijon pear dressing made in the blender. It takes 30 minutes, uses one skillet, and eats like a real dinner instead of a side.

Pear Arugula Salad (with Chicken)

I have a soft spot for pears in salads, and you'll find them all over my site. My pear salad with walnuts and honey-mustard dressing is the holiday version, and my pear spinach salad with goat cheese and pecans is the easy, everyday one. I even have a pear and brie grilled cheese sandwich. But I had never made a pear salad where the pear is both a salad ingredient and the base of the dressing.

A Dressing That Started With Two Sad Pears

I don't like to waste food. So when I had two very ripe pears sitting on the counter, too soft to slice for a salad, I dropped one into the blender with Dijon, honey, apple cider vinegar, and olive oil instead of tossing them. What came out was thick, glossy, and slightly sweet dressing that clings to every arugula leaf instead of pooling at the bottom of the bowl.

For the chicken breasts, I simply sear them with the right combo of seasonings. I coat them with a dry rub of garlic powder, onion powder, paprika, and oregano, then sear them in a hot skillet for about 8 minutes total. You can also use your favorite grilled chicken or my pan-seared skinless boneless chicken thighs here.

Why You'll Love It

• It's a complete meal. Two seasoned chicken breasts turn a side salad into a high-protein main dish salad. Protein, fruit, greens, healthy fats, and fiber in one bowl. No side dish required.
• Ready in 30 minutes. Fifteen minutes of prep, fifteen minutes of cooking, and the dressing blends while the chicken rests.
• The dressing is the star. Blended fresh pear makes it creamy and thick, and it is naturally dairy-free and gluten-free.
• It works warm, room temperature, or cold. Serve the chicken straight from the pan, or chill it and use this as a make-ahead lunch.
• Perfect for fall and the holidays. Pears, walnuts, and cranberries make this a natural fit for a Thanksgiving table, winter holidays, or frankly, year-round.

Grab These Ingredients

1) Dijon-Honey Pear Dressing Ingredients

• Ripe pear - Peeled, cored, and roughly chopped. You want a ripe pear for the dressing. A hard pear won't blend smoothly and won't give you enough sweetness.
• Garlic - Minced. One clove is plenty. 
• Dijon mustard - This is what keeps the dressing emulsified and stops it from separating in the fridge. Whole grain or spicy brown mustard can also be used.
• Apple cider vinegar - White wine vinegar, champagne vinegar, or even balsamic vinegar would work in place of apple cider vinegar.
• Honey - Maple syrup, sugar, brown sugar, or agave are good swaps for the honey.
• Lemon or lime juice - Freshly squeezed. I use lemon most often, but lime gives it a brighter edge.
• Olive oil - Use good extra virgin here.
• Salt and pepper - Start light and taste.

2) Chicken Ingredients

• Boneless skinless chicken breasts - Pound the thick end to an even thickness so they cook evenly. You can also use leftover roast chicken, rotisserie chicken, pork loin, or even steak.
• Seasoning rub - Salt, pepper, garlic powder, onion powder, paprika (smoked or sweet), and oregano or Italian seasoning. This is my everyday chicken rub, similar to the one I used for my grilled chicken salad with peaches.
• Olive oil - For searing the chicken in the skillet.

3) Salad Ingredients

• Arugula - Baby arugula is milder, especially if you're feeding kids. Spinach, massaged kale, or mixed greens are great alternatives.
• Pears - Ripe but firm, thinly sliced. Anjou, Bosc, or one of each. These need to hold their shape, unlike the soft one in the dressing. Apples, grapes, persimmons, plums, or any fall or winter fruit also pairs well with this salad.
• Walnuts - Toasted. Pecans, almonds, pistachios, pumpkin seeds, sunflower seeds, pine nuts, hazelnuts, or any nut or seed you prefer would all be great substitutions.
• Dried cranberries - Dried cherries, golden raisins, chopped dates, dried chopped apricots, dried or fresh figs would work wonderfully.
• Goat cheese - Crumbled. Cold goat cheese crumbles much more neatly than room-temperature goat cheese. Feta, ricotta, or bleu cheese are all great choices!

How I Make Pear Arugula Salad (Step-by-Step)

To skip ahead to the full recipe with ingredient amounts, jump to my printable recipe card.

• Blend the dressing. Combine the chopped pear, garlic, Dijon, honey, vinegar, lemon juice, olive oil, salt, and pepper in a blender. Blend until completely smooth, then pour into a serving bowl or a squeeze bottle.

• Season the chicken. Pat the breasts dry with paper towels. Mix the salt, pepper, garlic powder, onion powder, paprika, and oregano, then rub the blend over both sides.
• Sear the chicken. Heat the olive oil in a skillet over medium-high heat. Cook the chicken 3 to 4 minutes per side, until golden and cooked through to an internal temperature of 165°F.
• Rest and slice. Move the chicken to a plate, rest 5 minutes, then slice thinly across the grain. Serve it warm, at room temperature, or chilled.

• Assemble. Divide the arugula among 4 plates or pile it into one large serving bowl. Top with sliced pears, toasted walnuts, dried cranberries, and crumbled goat cheese.
• Dress and serve. Arrange the chicken slices over the top and drizzle generously with the pear dressing right before serving.

Variations

• Extra savory: Crumbled bacon, pancetta, or crispy pancetta can add another layer of savoriness to this dish.
• Autumn-packed salad: Roasted butternut squash or sweet potatoes, plus swapping cranberries for pomegranate seeds, will bring you right into fall.
• Grain bowl: Omit the arugula or mix it with farro, quinoa, couscous, or other grains if you need extra starch.
• Vegetarian: Leave out the chicken and add chickpeas, white beans, or roasted squash. You can even make seared tofu instead if you like.

My Tips for Getting It Right

• Use two kinds of pears if you can. Anjou is juicy and mild. Bosc is firmer and holds its shape better. I like using one of each for texture.
• Use firm pears for slicing and soft pears for blending. The pears you slice should give just slightly when you press them. The pear for the dressing should be soft.
• Slice the pears last. Cut them right before serving so they don't brown. If you need to prep ahead, toss the slices with a teaspoon of lemon juice.
• Leave the skin on the sliced pears. It adds color and holds the slices together. Peel only the pear that goes in the blender.
• Dress at the very last second. Arugula wilts faster than spinach or kale. Once the dressing hits, you have about 10 minutes before it goes limp.
• Don't toss this one. I layer it instead. Tossing breaks up the goat cheese and buries the pretty pear slices.
• Serve the chicken warm, at room temperature, or cold. All three work. Warm chicken against cold greens is my favorite version, but chilled chicken makes this a great packed lunch.

FAQ

1. Can I make this dairy-free? Yes. The dressing has no dairy at all. Leave out the goat cheese, or use a dairy-free crumbled alternative, and add extra walnuts for richness.
2. Is this recipe gluten-free? It is, as written. Check your Dijon mustard label if you are cooking for someone with celiac disease, since a few brands are processed alongside gluten.
3. What if my pear is not ripe enough to blend? Microwave the peeled, chopped pear for 45 to 60 seconds to soften it, let it cool, and then blend. You will still get a smooth dressing.
4. Can I use chicken thighs instead? Absolutely. Boneless skinless thighs take a few minutes longer per side and stay very juicy. Cook them to 175°F. You can use my recipe for pan-seared skinless boneless chicken thighs.
5. How do I keep arugula from wilting? Dry the leaves thoroughly after washing, keep them cold until the moment you plate, and dress individual servings rather than the whole bowl.

More Salad Recipes You'll Love

• Arugula Salad with Pears, Apples, and Cashews
• Pear Salad with Walnuts and Honey-Mustard Dressing
• Grilled Chicken Salad with Peaches and Lime-Basil Dressing
• Cranberry Spinach Salad with Cashews and Goat Cheese
• Apple Spinach Salad with Pecans and Maple-Lime Dressing
• Beet Salad with Spinach, Cashews, and Goat Cheese
• Sweet Potato Kale Salad
• Fall Harvest Salad