Description
A vibrant, balanced salad featuring tender grilled chicken, peppery arugula, sweet pear slices, and crunchy toasted walnuts. Tied together by a zesty lemon vinaigrette, this dish is fresh, satisfying, and perfect for a wholesome meal.
Ingredients
4 boneless, skinless chicken breasts
4 cups arugula
2 medium pears, sliced
1/2 cup walnuts, toasted
3 tablespoons olive oil
Juice of 1 lemon
1 teaspoon Dijon mustard
1 tablespoon maple syrup
Salt and black pepper, to taste
1 teaspoon dried thyme or oregano
1 clove garlic, minced
2 tablespoons water (for basting)
Instructions
Pat chicken breasts dry and season with salt, pepper, thyme, and garlic.
Heat olive oil in a grill pan over medium-high heat. Grill chicken for 6–8 minutes per side, basting with water halfway through. Let rest.
Toast walnuts in a dry skillet for 2–3 minutes until fragrant.
Whisk lemon juice, Dijon mustard, maple syrup, and olive oil for the dressing. Season with salt and pepper.
Arrange arugula on a platter, top with chicken, pears, and walnuts. Drizzle dressing over the salad before serving.
Notes
Prep chicken and walnuts in advance for quicker assembly.
Use honey instead of maple syrup for a different flavor.
Add crumbled feta or goat cheese for extra richness.
Store leftovers in an airtight container for up to 2 days.