Name: Chicken, Pear, and Arugula Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tttt tttt tttttpound boneless (skinless chicken breasts, cut into strips); ¼ cup Buffalo-style wing sauce; 2 tablespoons canola oil; 2 Bosc pears (unpeeled); 1 lemon (halved); 1 5-ounce package arugula, rinsed and dried; 1 small red onion (halved lengthwise and thinly sliced); ½ cup bottled raspberry vinaigrette (divided); 1 cup store-bought candied walnuts

Chicken, Pear, and Arugula Salad

I love Bosc pears. They are crisp, sweet, and spicy. They are wonderful salad pears and terrific for cooking and baking.

Chicken, Pear, and Arugula Salad

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

1 tttt tttt tttttpound boneless skinless chicken breasts, cut into strips
¼ cup Buffalo-style wing sauce
2 tablespoons canola oil
2 Bosc pears unpeeled
1 lemon halved
1 5-ounce package arugula, rinsed and dried
1 small red onion halved lengthwise and thinly sliced
½ cup bottled raspberry vinaigrette divided
1 cup store-bought candied walnuts

Instructions

In a medium bowl, toss chicken strips with wing sauce. In a large skillet, heat oil over medium heat.
Cook chicken strips in the oil for 8 minutes, stirring occasionally. While chicken is cooking, halve and core the pears and cut them into wedges.
Squeeze lemon juice over pears to prevent browning. In a large serving bowl, toss arugula and onions with ¼ cup raspberry vinaigrette.
Top with pear wedges, chicken strips, and walnuts. Serve remaining vinaigrette on the side.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)