Arugula Pear Salad with Chicken

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Servings: 4 Prep: 15 min Dairy Free Gluten Free Paleo Entree Salad Lunch Box No Leftover Simple Added 5 months ago Updated 5 months ago

Missing nutrition data for: Ground Black Pepper, Extra Virgin Olive Oil, Dijon Mustard, Candied Walnuts

Ingredients

1 pound cooked chicken

¾ teaspoon sea salt, plus more to season chicken

ground black pepper, to taste ⚠

2 pears

5 cups arugula

¼ cup extra virgin olive oil ⚠

2 tablespoons apple cider vinegar

2 teaspoons Dijon mustard ⚠

½ cup candied walnuts, or plain walnuts ⚠

1. Slice chicken thinly against the grain and sprinkle with a bit of salt and few grinds of fresh black pepper.

2. Halve, core and slice the pears thinly.

3. Place arugula, pears, chicken and any accumulated juices from plate in a mixing bowl.

4. Whisk olive oil, vinegar, mustard, salt and pepper in a small bowl.

5. Top salad with dressing, to taste, and toss gently with hands to coat.

6. Divide among plates. Top each portion with candied walnuts; serve immediately.