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

This vibrant salad is the kind of dish that feels both effortless and impressive, layering peppery arugula with juicy ripe pear slices, golden grilled chicken, and sweet-salty candied walnuts. A bright honey-lemon vinaigrette ties everything together with just the right amount of zing. It's perfect for a weeknight dinner that feels a little fancy without any fuss.

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

Directions

1. Pound chicken breasts to an even 3/4-inch thickness, drizzle with 1 tbsp olive oil, and season generously with salt and pepper on both sides. Let sit at room temperature for 10 minutes.
2. While chicken rests, toast walnuts in a dry skillet over medium heat for 2 minutes, then drizzle in 1 tbsp honey and a pinch of salt, stirring constantly for 1 more minute until glossy. Spread onto a piece of parchment to cool and harden.
3. Whisk together lemon juice, remaining 1 tbsp honey, Dijon mustard, and remaining 3 tbsp olive oil in a small bowl until emulsified. Season with salt and pepper and set aside.
4. Heat a grill pan or outdoor grill over medium-high heat. Grill chicken 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.
5. Arrange arugula on a large platter or in a wide bowl. Scatter pear slices and candied walnuts over the top, then lay the warm chicken slices across the salad.
6. Drizzle vinaigrette evenly over the entire salad, top with shaved Parmesan, and finish with a few cracks of black pepper. Serve immediately.

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