Honey-Lemon Arugula Salad with Grilled Chicken, Pear & Walnuts

This salad is everything you want on a weeknight when you crave something fresh but still satisfying — peppery arugula, juicy sliced pear, and toasty walnuts all brought together by a bright honey-lemon dressing. The grilled chicken makes it a full meal without any fuss, and the whole thing comes together in about 35 minutes. It's the kind of dish that looks like you tried really hard, even when you absolutely didn't.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb boneless skinless chicken breasts
• 5 oz fresh baby arugula
• 2 ripe Bosc or Anjou pears, thinly sliced
• 1/2 cup walnut halves, roughly chopped
• 1/3 cup shaved Parmesan
• 3 tbsp extra virgin olive oil, divided
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt and black pepper, each

Directions

1. Pat chicken breasts dry and rub with 1 tbsp olive oil, plus a pinch of salt and pepper on both sides.
2. Heat a grill pan or outdoor grill over medium-high heat. Grill chicken 6-7 minutes per side until cooked through and nicely charred. Let rest 5 minutes, then slice thin on a bias.
3. While chicken rests, toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant and lightly golden. Remove from heat.
4. Whisk together the remaining 2 tbsp olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until smooth and emulsified.
5. Add arugula to a large salad bowl and drizzle about two-thirds of the dressing over it. Toss gently to coat.
6. Arrange sliced pear, toasted walnuts, and shaved Parmesan over the dressed arugula, then lay the sliced chicken on top.
7. Drizzle remaining dressing over everything and serve immediately while the chicken is still warm.

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