Ensalada de pollo y rúcula

Ingredientes

• 1 large ripe pear (peeled, cored, and roughly chopped)
• 1 clove garlic (minced)
• 1 tablespoon Dijon mustard
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons lemon (or lime juice)
• 1 cup olive oil
• Salt and pepper to taste
• 2 large skinless boneless chicken breasts
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked or sweet)
• 1 teaspoon oregano (or Italian seasoning)
• 1 tablespoon olive oil
• 6 cups arugula
• 2 large pears (ripe but firm, thinly sliced (Anjou or Bosc or both))
• 1/4 cup walnuts ((toasted) or more)
• 1/4 cup dried cranberries (or more)
• 4 ounces goat cheese (crumbled)

Preparación

1. 1

   --- Make the Dressing ---

2. 2

   In a blender, combine the chopped pear, Dijon mustard, honey, vinegar, lemon juice, olive oil, and a pinch of salt and pepper. Blend until smooth and place into a serving bowl or squeeze bottle.

3. 3

   --- Cook the Chicken ---

4. 4

   Pat chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, and oregano. Rub both sides of the chicken with the seasoning mix.

5. 5

   Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side, or until golden and cooked through (internal temp of 165°F).

6. 6

   Transfer to a plate, rest for 5 minutes, then slice thinly. You can serve the chicken warm, at room temperature, or chilled.

7. 7

   --- Assemble the salad ---

8. 8

   Divide arugula among 4 plates or a large serving bowl.

9. 9

   Top with sliced pears, toasted walnuts, dried cranberries, and crumbled goat cheese.

10. 10

    Arrange chicken slices over the salad. Drizzle generously with the pear dressing just before serving.