Salads · 30 min
Honey-Dijon Arugula Salad with Chicken, Potato, Pear & Goat Cheese
- 30 min
- 2–6 servings
- 667 kcal / serving
A mixed salad with arugula, chicken, potatoes, pear and goat cheese, dressed in a honey-Dijon vinaigrette. The components come together quickly for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby arugula
- ¾ lbchicken breasts, boneless skinless
- 1 clovegarlic
- ½ (4 oz) loggoat cheese
- ½ lbnew potatoes
- 1pear
- ¼ cuppecan halves
- pears
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby arugula
- 1 clovegarlic
- ½ lbnew potatoes
- 1pear
- pears
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ¼ cuppecan halves
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| garlic | 1 clove | 2 cloves | 3 cloves |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| new potatoes | ½ lb | 1 lb | 1 ½ lb |
| pear | 1 | 2 | 3 |
| pecan halves | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Wash and dry all produce, and position the arugula aside if pre-washed.
- Quarter the potatoes, place them on one half of a baking sheet, drizzle with oil, and season with salt and pepper; spread into an even layer.
- Pat the chicken dry, cut it into thin cutlets, and place on the other half of the baking sheet; drizzle with oil and season with salt and pepper on both sides.
- Roast on the sheet, turning potatoes and flipping the chicken halfway through, until the chicken is cooked through and potatoes are tender, about 20 minutes.
- Meanwhile, mince the garlic and whisk it with oil, vinegar, Dijon, honey, salt, and pepper to form the dressing.
- Quarter, core, and thinly slice the pear and add it to the dressing; fold in the chopped pecans.
- Crumble the goat cheese and set it aside for later.
- When the chicken and potatoes finish, transfer the chicken to a cutting board and slice into thin strips.
- Toss the warm potatoes and arugula with the dressing in a large bowl, then top with the sliced chicken.
- Distribute the salad onto plates or bowls and serve.
Two tips
- Prep ahead by washing the arugula and measuring the dressing ingredients while the potatoes roast.
- If you have leftovers, refrigerate components separately and assemble fresh before eating to preserve texture.
Nutrition per serving
- Calories
- 667 kcal
- Protein
- 49 g
- Carbs
- 40 g
- Fat
- 35 g
- Fiber
- 8 g
- Sodium
- 221 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.