I have recently found myself making this salad week after week….after week (sometimes more than once a week!) You can prep it in steps, which makes it so easy to whip together after a long day. Usually on Sundays my husband and I will meal prep for the week, so we’ll cook a big batch of chicken that’s ready to go for the week. I make the candied walnuts (recipe here) in large batches and store them in a mason jar, so those are ready to go too! This way, I literally just have to put a bed of arugula in each bowl, cut up a pear and add all my other “ready to go” ingredients. Dinner during the week doesn’t have to be hard!
I prefer to “dress” my salad with fresh squeezed lemon and drizzle of balsamic glaze, but my husband prefers my “healthier” blue cheese dressing (recipe here!)
What You’ll Need:
2 boneless, skinless chicken breasts
arugula or spring mix
1 ripened pear, cored and chopped
blue cheese crumbles
salt & ground black pepper
I begin by pounding out my chicken breasts until they’re about 1/2″ thick. This will ensure they’re tender (tough, chewy chicken is a dinner ruiner.) Spray the bottom of a frying pan, place the chicken breasts, and turn the heat to medium-low. Squeeze half of a lemon and pour the juice on top of the breasts. Season the chicken liberally with salt, pepper, garlic powder and rosemary. After about 10 minutes, flip the chicken and season the opposite side. Let cook for another 10 minutes. After 10 minutes has passed, add a drizzle of balsamic to the pan and continue to cook for 1-2 minutes on low. Remove your chicken from the pan and cut into strips.
Place a bed of either arugula or spring mix (any lettuce will do, however I’ve found that these two options work best) into your salad bowls. On top of each salad add 3-4 ounces of chicken strips, half a pear, 1/4-1/2 a sliced avocado, 1 ounce walnuts, and 1 tablespoon blue cheese crumbles. Dress with the juice of half a lemon and balsamic or light blue cheese.