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Chicken, Pear, and Arugula Salad

Chicken, Pear, and Arugula Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Servings

4 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)