How to Make Arugula-Pear Salad with Walnut-Crusted Chicken & Balsamic Reduction
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Preheat oven to 375°F (190°C). Pat chicken breasts dry, brush with Dijon mustard, and dredge in walnuts mixed with flour and a pinch of salt.
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Place chicken on a parchment-lined baking sheet and bake for 22-25 minutes until golden and cooked through.
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In a small saucepan, simmer balsamic vinegar and honey on low until reduced by half, about 6 minutes; cool.
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Toss arugula with olive oil and a pinch of salt.
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Slice baked chicken and layer over arugula with pear and goat cheese.
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Drizzle with balsamic reduction and serve.
Pro Tips for Perfect Arugula-Pear Salad with Walnut-Crusted Chicken & Balsamic Reduction
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of boneless, skinless chicken breasts, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Arugula-Pear Salad with Walnut-Crusted Chicken & Balsamic Reduction?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Arugula-Pear Salad with Walnut-Crusted Chicken & Balsamic Reduction?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for boneless, skinless chicken breasts?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.