Arugula and Pear Salad with Chicken

Arugula and Pear Salad with Chicken! Inspired by a salad I just had at Terrain Cafe in Devon. This is the perfect fall salad and I am obsessed with red pears.

Whenever I go out, I do now always try to order a salad. I will nibble a little on some bread too but as long as I have protein and a good salad, I am happy. I ordered the Arugula & Pear Salad with grilled chicken, prosciutto, goat cheese, micro basil, croutons, pistachios, and an apricot vinaigrette. It was just fabulous! I knew I had to come home and try to re-create it. Next time, I will make an apricot vinaigrette!

Yesterday, I had lunch with a dear friend of mine. It’s so hard these days to get together especially when you have kids so I was so happy to finally get together and catch up. If you’re in the area, I highly recommend Terrain Cafe, the Devon location. It’s so cute and also has their shop and outdoor garden right next door. It’s the best. 

Last year, I bought a lot of our Christmas decorations from Terrain. Everything there is so beautiful.The Devon location also has an Anthropologie right next door so whenever I eat there, a stop into Anthro is a must. 

I hope you try this salad and enjoy!

Print Recipe

Arugula and Pear Salad with Chicken

The original salad: Arugula & Pear Salad: prosciutto, goat cheese, micro basil, croutons, pistachios, apricot vinaigrette. To make this vinaigrette, I will just add some warmed apricot preserves into the vinaigrette dressing below.

Apricot Vinaigrette: 

3-4 tablespoons apricot preserves; warmed in the microwave for 15-20 seconds. 1 teaspoon Dijon mustard. 2 tablespoons apple cider vinegar. 1/4 cup good quality extra virgin olive oil. Salt and pepper to taste. Crushed red pepper flakes; optional for some heat. Enjoy!

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad or Main

Cuisine: American

Keyword: arugula and pear salad, arugula salad

Servings: 2

Ingredients

To make the Dijon vinaigrette:

• 1 tablespoon Dijon mustard
• 1/2 to 1 tablespoon shallots finely diced
• 2 tablespoons apple cider vinegar
• 1/3 cup olive oil extra virgin + more if needed
• salt and pepper to taste

To make the salad:

• 4 to 6 cups fresh arugula
• 1 to 2 cups kale and baby spinach blend or micro basil
• 2 grilled chicken breasts diced
• 1 to 2 red pears diced
• 2 to 4 slices prosciutto
• goat cheese optional
• chopped pecans

Instructions

To make the Dijon vinaigrette:

• Mix together the ingredients, taste and adjust any ingredients as needed. Set aside. If wanting to try the apricot vinaigrette, please see the recipe noted above. Taste and adjust ingredients as needed.

To make the salad:

• To make 2 salads: Add the arugula and greens into your salad dish. Top with the grilled chicken and pears, prosciutto and goat cheese (if adding). Sprinkle on the chopped pecans and drizzle the dressing over the top. Repeat with second salad. Mix and enjoy!