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.