Pear & Walnut Arugula Salad with Grilled Lemon Herb Chicken

This vibrant salad is the kind of meal that feels fancy enough for company but comes together on a regular Tuesday night with almost no fuss. Peppery arugula meets juicy grilled chicken, sweet ripe pear, and buttery toasted walnuts, all tied together with a bright honey-Dijon vinaigrette. It's the perfect balance of bold, fresh, and satisfying — the salad that converts salad skeptics one forkful at a time.

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

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 5 oz fresh baby arugula
• 2 ripe Bosc or Anjou pears, thinly sliced
• 3/4 cup walnut halves
• 3 oz shaved Parmesan
• 3 tbsp olive oil, divided
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp salt, divided
• 1/4 tsp black pepper

Directions

1. Pat chicken dry and rub all over with 1 tbsp olive oil, garlic powder, 1/4 tsp salt, and black pepper. Let rest at room temperature for 10 minutes while you prep the other ingredients.
2. Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through with clear juices and an internal temp of 165°F. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
3. While the chicken grills, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove and let cool slightly.
4. Whisk together the remaining 2 tbsp olive oil, honey, apple cider vinegar, Dijon mustard, and remaining 1/4 tsp salt in a small bowl until smooth and emulsified.
5. Place the arugula in a large salad bowl and drizzle with about two-thirds of the dressing, tossing gently to coat without wilting the leaves.
6. Arrange the dressed arugula on a large platter or divide among 4 plates. Top with sliced pear, toasted walnuts, shaved Parmesan, and warm sliced chicken.
7. Drizzle the remaining dressing over the top and serve immediately while the chicken is still warm.

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