Grilled Chicken Arugula Salad with Pears and Walnuts
A vibrant, restaurant-quality salad combining tender grilled chicken, peppery arugula, sweet pears, and toasted walnuts in a zesty balsamic dressing. Quick, healthy, and bursting with flavor.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Grilling/Assembling
- Cuisine: American
- Diet: Protein-rich
Ingredients
1 (1 1/2 lb) chicken breast, grilled
2 cups baby arugula
1 large pear (about 6-7 oz), thinly sliced
1/4 cup walnuts, toasted
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Grill chicken breast until fully cooked (about 10 minutes per side). Let cool, then slice.
In a large bowl, combine arugula, pear slices, and toasted walnuts.
In a small jar, mix olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to create dressing.
Top salad with grilled chicken and drizzle dressing just before serving.
Notes
Use pre-grilled chicken from the deli if short on time
Store leftovers in an airtight container (sans dressing) for up to 24 hours
Swap pears for apple or cherry tomatoes based on seasonality