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!
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!