Maybe it’s my love for sweet and savory, but a salad feels incomplete without a little fruit. My go-to’s are apples, pears, peaches, strawberries, and grapes! I also throw in some roasted nuts for a little added crunch 🌰

This salad has a seasonal-vibe with the spicy arugula, sweet pear, toasted almonds, and winter herbs on the chicken.

I added blue cheese, but feel free to add your favorite – just omit it if you follow a paleo or whole 30 protocol, or if you don’t tolerate dairy well.

Recipe makes 4 servings

Ingredients:

Salad

  • 4 chicken breasts
    • Seasoning: ¼ tsp salt, ¼ tsp black pepper, 1 tsp thyme, 1 tsp rosemary, 1 tsp garlic powder
  • 4 cups lettuce
  • 4 cups arugula
  • 2 pears, sliced thinly
  • 4oz slivered almonds, toasted
  • 4oz blue cheese, crumbled

Dressing

  • 4 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • ½ tbsp dijon mustard
  • ½ tbsp honey
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp salt

Directions:

  1. Season the chicken with the herbs and place on a baking sheet lined with parchment paper. Bake at 400F for about 20 minutes (more or less depending on the thickness) until cooked through. Slice or chop into bite sized pieces.
  2. Whisk together the dressing ingredients. Put the lettuce and arugula in a bowl and toss in the dressing (if serving immediately).
  3. Place the lettuce in a bowl and top with the chicken and remainder of the goodies!