Chicken, Arugula, and Pear Salad

A good salad should be flavorful, fresh, and satisfying — which means this chicken, arugula, and pear salad is all kinds of right. This is a perfect springtime and summer salad that’s super easy, sweet, and crunchy.

Using arugula gives this salad that peppery leafy flavor — and pairing that flavor with the crunchy celery and walnuts, the sweet and juicy pears, and lemony chicken equals perfection. All the flavors complement each other so well, and the added chicken in this pear salad makes it very filling.

Keeping it light with just a squeeze of lemon juice and a drizzle of olive oil as the dressing keeps this salad fresh and clean tasting so the ingredients really shine through.

So, the next time you have an itch to make a salad, give this chicken, arugula, and pear salad recipe a go — you will not be disappointed.

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Chicken, Arugula, and Pear Salad

A good salad should be flavorful, fresh and satisfying, and this chicken, arugula, and pear salad is all kinds of right.

Category Dinner, Lunch, Paleo, Salad

Compliance Level Kickstart, Lifestyle, Performance

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4

Author Shannon Gilson

Ingredients

• 1 lb boneless skinless chicken breasts
• Juice of 2 lemons
• 5 Tbsp olive oil
• Salt and pepper to taste
• 6 cups baby arugula leaves
• 2 pears thinly sliced
• 2 celery stalks diced
• 1/4 cup walnuts roughly chopped

Instructions

1. Preheat skillet pan to medium-high heat and heat 1 Tbsp olive oil.
2. Place chicken breasts in a shallow dish. Pour the juice of 2 lemons and 1 Tbsp olive oil over the chicken. Season with pepper and salt.
3. Add the chicken to the pan, and cook until cooked through, about 6 minutes per side.
4. Remove chicken from pan and let cool slightly before slicing. Set aside.
5. To make the salad, add the arugula to individual bowls (or a large serving bowl), and sprinkle with salt and pepper. Add the chicken on top along with the sliced pears, diced celery, and walnuts.
6. Drizzle the salad(s) with remaining juice of 1 lemon and 3 Tbsp olive oil and serve.

Shannon Gilson

Shannon is an artist living in Grantham, New Hampshire, with her husband, four pups, and two cats. She graduated with a BFA from Suffolk University and is happily putting her fine art degree to good use.

She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.

You can follow Shannon’s travels and art on Instagram.