Gluten Free Grilled Pear & Chicken Arugula Salad

Serves: Total Time:
4 40 min


  1. Wash and pat dry chicken, place in shallow baking dish and season with salt and pepper.
  2. Pour Cindy's Kitchen Pear Vinaigrette to taste over chicken, toss to coat.
  3. Place chicken on grill and cook through until juices run clear through thickest portion, about 15-20 minutes.
  4. While chicken is cooking slice pears into halves, dip in Pear Vinaigrette. Grill on each side for about 2 minutes.
  5. To serve, drizzle plate with Pear Vinaigrette, assemble arugula, grilled chicken, grilled pears, top with crumbled goat cheese and cranberries.
Cindys Note

Kathleen Reale

"Pear Vinaigrette is just one of many delicious Cindy's Kitchen gluten free products." Logo


  • 2 boneless chicken breasts or chicken tenders
  • 1 bottle Cindy's Kitchen Pear Vinaigrette (Gluten Free)
  • 1 five ounce package of arugula
  • 2 pears (Bosc or Anjou work great)
  • 1/2 cup cranberries or dried cherries
  • 3/4 cup crumbled goat cheese
Pear Vinaigrette  Image

This recipe was made using Pear Vinaigrette .

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