Go Back
+ servings
a bowl of salad with sliced chicken on a table
Print

Apple, Pear and Arugula Salad

A filling lunch or dinner, this arugula salad is best with your favorite grilled chicken and simple homemade dressing.
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
If Cooking Your Own Chicken 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 527kcal
Author Rachel Ballard

Ingredients

  • 1/3 cup cashews raw or sprouted
  • 5 ounces arugula
  • 1 medium apple thinly sliced
  • 1 Anjou pear thinly sliced
  • 2 medium cooked chicken breasts grilled or pan fried, See Note 1 for ideas

For the Dressing

Instructions

  • In a small skillet, add the cashews and carefully heat the skillet over medium low heat. Toss the cashews constantly until they begin to smell fragrant and get a few brown spots on them. No need to add oil or fat to the pan. Once toasted, turn off the heat and transfer the nuts to a plate to cool.
  • If you're cooking your own chicken, do that now and let it rest while you assemble the salad.
  • In 4 individual salad bowls or plates, divide the arugula.
  • Core but don't peel the apple and pear and slice very thinly. Add 1/4 of each fruit to each salad.
  • Add the cashews, dividing them between each bowl.
  • Slice or chop the chicken and add it to the bowls. It's fine if it's a little warm, but this is also great with cold chicken.
  • In a small bowl add the maple syrup, white wine vinegar, and salt and pepper. While whisking constantly add the oil in a slow steady stream. Let guests pour their desired amount over their salads at the table. You will have dressing left over.

Notes

Note 1: Chicken for this recipe can be homemade or store bought. Rotisserie chicken isn't a healthy food but if it's what you like, that's fine to use here. If you'd like to grill or sauté your own chicken, try these skillet chicken breasts. 
If you have a bit more time for grilling and marinating, this vinegar brined chicken is also delicious. 
You can also roast a chicken in advance and have that meat pulled and sliced to add to your salads. Try this simple spatchcock chicken recipe. 
Serving sizes for chicken: I estimate about 1/2 of a medium to large chicken breast per person for a main dish salad. If you have hearty eaters, you can do a whole breast per person. 

Nutrition

Calories: 527kcal | Carbohydrates: 24g | Protein: 30g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 73mg | Sodium: 78mg | Potassium: 549mg | Fiber: 3g | Sugar: 16g | Vitamin A: 895IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 2mg