Pear Chicken Arugula Blood Orange Salad

Pear Chicken Arugula Blood Orange Salad

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Enjoy this simple and quick take on a chicken and fruit combination for a light meal all are sure to love.

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Chicago

Time needed

35 min preparation + 5 min cooking

Serving Size / Yield

2 servings

Ingredients

  • ¾ cup white wine vinegar
  • 1 teaspoons sugar
  • ½ teaspoon salt
  • ½ medium red onion, thinly sliced
  • ½ cup pomegranate seeds
  • Lemon Ginger Poppy Seed Dressing
  • 1 Grilled chicken breast, sliced
  • 2 pears, thinly sliced
  • Honey glazed walnuts
  • 5 ounces baby arugula
  • 2 medium oranges, peeled, and separated, each into 8 pieces

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Directions

Start to boil 2 cups of water.
Peel and thinly slice the onion into approximately 1/4-inch thick, moon shaped. In the container, you will be using to store the onions, add the sugar, salt, vinegar, and stir to dissolve.
Place the onions in a strainer and place the strainer in the sink. Slowly pour the boiling water over the onions and let them drain.
Add the onions to the jar and stir gently to evenly distribute the flavorings.
The onions will be ready in about 30 minutes, but can be stored in the refrigerator for several weeks.
For the salad, place thinly sliced pears and lay on base of bowl. Place arugula in the bowl and toss with orange slices, red onions, grilled chicken and pomegranate seeds. Drizzle with dressing and sprinkle almonds over the top.


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