Go Back
+ servings
Print Recipe
No ratings yet

Pear Gorgonzola Salad

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 381kcal

Ingredients

  • 1 lb thin sliced raw chicken breast
  • 8 cups arugula
  • 1 large green pear sliced (about 200 grams)
  • 1/2 cup Gorgonzola cheese
  • 1/3 cup lower sugar dried cranberries (or pomegranate arils)
  • 1/4 cup pecan halves or pieces
  • 1/4 cup balsamic vinaigrette for marinating chicken

Pomegranate Vinaigrette

  • 1/3 cup pomegranate juice
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • Squeeze of lemon juice

Instructions

  • 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.

Nutrition

Calories: 381kcal | Carbohydrates: 26g | Protein: 32g | Fat: 18g | Cholesterol: 78mg | Sodium: 303mg | Potassium: 574mg | Fiber: 6g | Sugar: 15g