Arugula and Pear Salad with Chicken and Walnuts

This simple salad is easy to put together and highlights pears for a delightful Fall flavor.

Arugula and pear salad with chicken and walnuts

Makes 4 servings

1 lb boneless, skinless chicken breast
4 oz crumbled blue cheese
10 oz arugula
2 red pears, cored and chopped
1/2 c walnut pieces

3 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp Dijon mustard
Salt and pepper to taste

In Advance:

Poach chicken by placing in water to cover, bringing to a boil and then simmering for 10 minutes or until cooked throughout. Chill and slice thinly.


  1. Whisk together olive oil, red wine vinegar and Dijon mustard in a large bowl, adding salt and pepper to taste.
  2. Add arugula and blue cheese to salad dressing and toss to coat.
  3. Place arugula mixture in bowls and top with walnuts, pears and sliced chicken. Top with freshly ground black pepper to taste.