Grilled Chicken Arugula Salad with Pears and Walnuts
This refreshing salad combines juicy grilled chicken, peppery arugula, sweet pears, and crunchy toasted walnuts, all tossed in a zesty lemon-mustard dressing for a quick and satisfying meal.
Ingredients
Main ingredients
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice fresh squeezed is best for that bright, tart touch
- 3 tablespoons extra virgin olive oil smooth and fruity to bring the dressing together
- to taste Kosher salt and fresh cracked black pepper you wanna balance it just right
- 2 grilled chicken breasts sliced, already grilled for that smoky goodness, sliced thin for easy eating
- to taste toasted walnuts
- 1 pear sliced, juicy and sweet, adds a cool contrast to the peppery arugula
- 4 cups fresh arugula heaping cups, that earthy, peppery green that s the star of this salad
Instructions
Instructions
- In a small bowl, whisk together Dijon mustard, lemon juice, olive oil, salt, and pepper. This is your dressing, so make sure it s blended smooth and tastes just right.
- Place the fresh arugula into a large salad bowl. You wanna make sure it s not crushed and has room to breathe.
- Add the sliced grilled chicken breasts on top of the arugula. The chicken s warm but not hot, perfect texture.
- Scatter the sliced pear and toasted walnuts over the salad. This adds sweetness and crunch that s gotta be noticeable in every bite.
- Drizzle the dressing evenly over the whole salad. You don t wanna drown the greens but wanna coat everything just enough for flavor.
- Toss gently using salad tongs or your hands to combine all components without squashing anything.
- Serve immediately so the arugula stays fresh and crispy.
Notes
Serve immediately for best freshness. You can prep chicken and toast walnuts ahead for quicker assembly. Keep ingredients separate if storing leftovers.