Post number 2 of 3 today! I hope you guys are as excited about this as I am 😉 If you’ve been hanging out on PBF with me for a while, you know that I usually like to meal prep a salad each week. Especially the last 7 months or so while I’ve been in grad school…because I don’t need a ton of complex carbs to sit around like a potato in a classroom all day and at my desk most of the night. If I know that I’m going to be particularly active one week or will be lifting a lot, I’ll add some quinoa or something more substantial. Now that I’ve gotten my rambling out of the way, let’s talk about this salad…
This is a super easy one to whip up. By the way, pears + gorgonzola = amazing combo. In terms of meal prepped salads, arugula is great because it’s a bit hardier than, let’s say, baby spinach. Kale and romaine hearts are also a good choice because they can last all week, but for this salad, arugula is the right flavor and texture. It’s a little spicy/bitter to offset the sweetness of the pears and dried cranberries.
Post 3 of 3 for today will be the meal prep that includes this salad 🙂 Enjoy!
Pear Gorgonzola Salad
- 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
- 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
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.
I used pomegranate juice in my vinaigrette but you could use fresh squeezed orange juice.
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