Marinate chicken in balsamic vinaigrette for at least one hour.
Whisk together vinaigrette ingredients and set aside.
Heat a large non-stick pan over medium-high heat. Add about 1/2 tbsp olive oil for pan frying if desired. Add chicken and cook on one side for 3-5 minutes. Flip and cook through. Remove chicken from pan and rest on a cutting board.
Assemble arugula, pear, pecans, and cranberries in a serving bowl. Top with chicken, gorgonzola cheese, and vinaigrette before serving.
Notes
I used pomegranate juice in my vinaigrette but you could use fresh squeezed orange juice.