Arugula Salad with Seared Chicken, Pecans and Brie
A sophisticated salad combining tender seared chicken breast with peppery arugula, sweet apple slices, rich brie cheese, and crunchy pecans. The homemade apple cider vinaigrette with Dijon mustard and maple syrup perfectly balances the flavors with its sweet-tangy profile. This restaurant-quality dish works beautifully as a light dinner or impressive lunch, offering a satisfying mix of protein, healthy fats, and fresh produce. The contrast between the warm chicken and cool, crisp vegetables creates an appealing textural variety that makes each bite interesting.
Ingredients
- 1 lb chicken breasts, boneless, skinless, halved
- ¼ cup apple cider vinaigrette, for marinade
- ¼ cup apple cider vinaigrette, for dressing
- ⅓ cup pecan halves
- 6 oz brie cheese, cubed or sliced
- 1 apple, any variety, sliced
- 1 Tbsp cooking oil
- 8 oz arugula
- 1 clove shallot, diced
- ¼ cup apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- ¼ cup olive oil
Instructions
- 1
Remove chicken from marinade and season with salt and pepper
- 2
Heat skillet with cooking oil over medium heat
- 3
Add chicken and sear on both sides until cooked through for 6 to 7 minutes total
- 4
Transfer chicken to cutting board and slice when cool enough to handle
- 5
Assemble salads with bed of arugula
- 6
Top with chicken, pecans, apples, and brie
- 7
Dress with remaining vinaigrette to taste
Tips
Let chicken rest briefly before slicing to retain juices and ensure even cuts
Add brie just before serving to prevent it from becoming too soft
Toast pecans lightly in a dry pan for enhanced flavor and crunch
Good to Know
Assembled salad best eaten immediately; components can be stored separately for 2 days refrigerated
Chicken can be marinated and cooked up to 1 day ahead; store refrigerated and bring to room temperature before serving
Serve immediately after assembling to prevent wilting; provide extra vinaigrette on the side
Common Mistakes
Don't overdress the salad initially as arugula wilts quickly
Avoid overcooking chicken to prevent dryness
Don't add warm chicken directly to greens as it will cause wilting
Substitutions
FAQ
Can I make the vinaigrette ahead of time?
Yes, the apple cider vinaigrette can be made up to a week ahead and stored refrigerated. Whisk before using as ingredients may separate.
What if I don't have apple cider vinegar?
White wine vinegar or champagne vinegar work well as substitutes, though the flavor will be slightly different from the apple notes.
How long will leftover chicken keep?
Cooked chicken can be refrigerated for up to 3 days. Store separately from greens and add to fresh salad when ready to serve.