Honey-Lemon Arugula Salad with Grilled Chicken, Pear and Candied Walnuts

This vibrant salad is the kind of meal that feels fancy enough for company but comes together on a Tuesday night without breaking a sweat. Peppery arugula, juicy ripe pear slices, and crunchy candied walnuts play off each other beautifully, while a zippy honey-lemon dressing ties everything together. Topped with golden grilled chicken, it's a complete, satisfying meal that tastes as gorgeous as it looks.

✨ 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
• 1 cup walnut halves
• 2 tbsp honey, divided
• 3 tbsp fresh lemon juice
• 4 tbsp extra virgin olive oil, divided
• 1 tsp Dijon mustard
• 1/3 cup shaved Parmesan
• salt and black pepper to taste

Directions

1. Heat a small skillet over medium heat, add walnuts with 1 tbsp honey and a pinch of salt, stirring constantly for 3-4 minutes until golden and sticky, then spread on parchment paper to cool.
2. Pat chicken breasts dry, drizzle with 1 tbsp olive oil, and season generously with salt and pepper on both sides.
3. Heat a grill pan or outdoor grill over medium-high heat and cook chicken 6-7 minutes per side until cooked through and nicely charred, then rest 5 minutes before slicing thin.
4. While chicken rests, whisk together lemon juice, remaining 1 tbsp honey, Dijon mustard, and remaining 3 tbsp olive oil in a small bowl until smooth and emulsified, then season with salt and pepper.
5. Place arugula in a large salad bowl and drizzle about two-thirds of the dressing over it, tossing gently to coat the leaves evenly.
6. Arrange sliced pears and candied walnuts over the arugula, then lay the sliced chicken on top.
7. Scatter shaved Parmesan over the whole salad, drizzle with remaining dressing, and serve immediately.

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