Arugula and Pear Salad with Chicken and Walnuts
This simple salad is easy to put together and highlights pears for a delightful Fall flavor.
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
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.
- Whisk together olive oil, red wine vinegar and Dijon mustard in a large bowl, adding salt and pepper to taste.
- Add arugula and blue cheese to salad dressing and toss to coat.
- Place arugula mixture in bowls and top with walnuts, pears and sliced chicken. Top with freshly ground black pepper to taste.