This salad fits the bill: it is delicious, healthy, and a cinch to make!
Recipe adapted from one I found in All You magazine.
Chicken and Pears over Arugula
- 2 boneless, skinless chicken breasts (about 1 lb), trimmed, patted dry and pounded to 1/2 inch thickness
- salt and pepper
- 4 Tbsp olive oil, divided
- 1 Tbsp butter
- 2 Tbsp cider vinegar
- 2 tsp Dijon mustard
- 1 large bunch arugula (about 7 oz)
- 2 ripe pears, halved, cored and thinly sliced
- 1/3 cup walnuts
- 1/4 cup dried cranberries
Sprinkle chicken with salt and pepper. Warm 1 Tbsp olive oil and butter in a large skillet over medium-high heat until butter is foaming. Add chicken.
Cook, turning once, until golden on both sides, about 10 minutes total. Transfer to a plate and cover with foil.
While chicken is cooking, whisk remaining 3 Tbsp oil, vinegar, mustard, 1/2 tsp each of salt and pepper, in a small bowl. When the chicken is done cooking, whisk the leftover butter and juices from chicken into the dressing mix as well.
Place the walnuts in a single layer on a baking sheet and put in oven at 350F for about 8 minutes, until toasted.
Slice chicken thinly across the grain.
Place arugula, chicken and pear slices in a large bowl. Toss with the dressing mix and top with walnuts and dried cranberries.