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Pear Gorgonzola Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories per serving: 381 kcal
  • 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
  1. Marinate chicken in balsamic vinaigrette for at least one hour.

  2. Whisk together vinaigrette ingredients and set aside.

  3. 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.

  4. Assemble arugula, pear, pecans, and cranberries in a serving bowl.  Top with chicken, gorgonzola cheese, and vinaigrette before serving.

Recipe Notes

I used pomegranate juice in my vinaigrette but you could use fresh squeezed orange juice.

Nutrition Facts
Pear Gorgonzola Salad
Amount Per Serving
Calories 381 Calories from Fat 162
% Daily Value*
Fat 18g28%
Cholesterol 78mg26%
Sodium 303mg13%
Potassium 574mg16%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 15g17%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.