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A salad with sliced grilled chicken, arugula, pear slices, walnuts, dried cranberries, and crumbled cheese, served in a bowl with a fork.
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Chicken Arugula Salad

Chicken arugula salad with sweet pears, toasted walnuts, dried cranberries, and creamy goat cheese, finished with a blender honey-Dijon pear dressing. An easy 30-minute main-dish salad that works for lunch, dinner, or the holiday table.
Course Salad
Cuisine American
Keyword Chicken Arugula Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 582kcal
Author Julia

Ingredients

For the Dressing

  • 1 large ripe pear peeled, cored, and roughly chopped
  • 1 clove garlic minced
  • 1 tablespoon Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons lemon or lime juice
  • 1 cup olive oil
  • Salt and pepper to taste

For the Salad

  • 2 large skinless boneless chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika smoked or sweet
  • 1 teaspoon oregano or Italian seasoning
  • 1 tablespoon olive oil
  • 6 cups arugula
  • 2 large pears ripe but firm, thinly sliced (Anjou or Bosc or both)
  • ¼ cup walnuts (toasted) or more
  • ¼ cup dried cranberries or more
  • 4 ounces goat cheese crumbled
US Customary - Metric

Instructions

Make the Dressing

  • In a blender, combine the chopped pear, Dijon mustard, honey, vinegar, lemon juice, olive oil, and a pinch of salt and pepper. Blend until smooth and place into a serving bowl or squeeze bottle.

Cook the Chicken

  • Pat chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, and oregano. Rub both sides of the chicken with the seasoning mix.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side, or until golden and cooked through (internal temp of 165°F).
  • Transfer to a plate, rest for 5 minutes, then slice thinly. You can serve the chicken warm, at room temperature, or chilled.

Assemble the salad

  • Divide arugula among 4 plates or a large serving bowl.
  • Top with sliced pears, toasted walnuts, dried cranberries, and crumbled goat cheese.
  • Arrange chicken slices over the salad. Drizzle generously with the pear dressing just before serving.

Notes

  • The dressing makes about 2 cups. That’s more than you'll need for 4 servings. Refrigerate the extra in a sealed jar for up to 5 days.
  • Use a very ripe pear for the dressing and firmer pears for slicing.
  • Make ahead: You can prepare the ingredients 1 day ahead, and make the dressing at least 3 days ahead of serving. Assemble once ready to eat.
  • If you don’t have a blender or food processor to make the dressing, mash the pear before adding it, along with everything else, to a jar with a tight-fitting lid and shake until combined.
  • If you have a specific chicken seasoning you prefer for your chicken breast, feel free to use it! This recipe is written to incorporate the smokiness of the paprika, which balances well with the bitter arugula, fatty walnuts, creamy cheese, sweet pears, and tart cranberries.
  • Feel free to grill the chicken instead of pan searing it!
  • Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, or in a 350°F oven for 8 to 10 minutes. Watch closely, since nuts burn quickly.
  • Dress the salad right before serving. Arugula wilts fast once dressed.
  • Rotisserie chicken works as a shortcut. Use about 3 cups of shredded or sliced meat.

Make-Ahead and Storage Tips

  • Dressing: Blend it up to 5 days ahead and refrigerate in an airtight jar. It thickens when cold, so let it sit at room temperature for 15 minutes and shake or whisk before serving.
  • Chicken: Season, sear, and slice up to 3 days ahead. Store in an airtight container in the fridge. Serve chilled or at room temperature.
  • Walnuts: Toast them days in advance and keep them airtight at room temperature.
  • Storage: I don’t recommend storing a composed and dressed salad, so plate what you will eat and store the remaining ingredients separately in the fridge. If you plan to eat the salad later, store all components separately in the fridge until ready to eat.

You’ll Need These Tools:

  • Knife
  • Cutting board
  • Measuring spoons
  • Large skillet
  • Blender or food processor

Nutrition

Calories: 582kcal | Carbohydrates: 31g | Protein: 14g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 925mg | Potassium: 423mg | Fiber: 5g | Sugar: 22g | Vitamin A: 885IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 2mg