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Chicken, Pear, and Arugula Salad

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.             

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound 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


1. In a medium bowl, toss chicken strips with wing sauce. In a large skillet, heat oil over medium heat. 

2. 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. 

3. Squeeze lemon juice over pears to prevent browning. In a large serving bowl, toss arugula and onions with ¼ cup raspberry vinaigrette. 

4. 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)