Grilled Chicken Arugula and Pear Salad with Toasted Walnuts

Grilled Chicken Arugula and Pear Salad with Toasted Walnuts

Ingredients

Serves 4

1 lb / 453 gr boneless, skinless chicken breasts

Juice of two lemons, divided

5 tablespoons olive oil, divided

Ground black pepper to taste

Fine grain salt to taste

6 cups baby arugula leaves

2 pears, thinly sliced

2 celery stalks, diced

¼ cup toasted walnuts, chopped

Parmesan cheese shavings (optional)

Directions

Preheat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).

Place chicken breast in a shallow dish. Pour the juice of two lemons and 1 tablespoon of olive oil over the chicken, season with black pepper and salt and thoroughly coat all the chicken.

Grill for about 10 to 15 minutes per side, or until the chicken is cooked through and juices run clear (the temperature should register 165°F on an instant-read thermometer.)

Remove and let cool slightly before slicing. Set aside.

To make the salad, add the arugula in a large bowl (or in single-serving bowls) and toss it with a sprinkle of salt and pepper. Add the chicken on top along with the sliced pears, diced celery, walnuts, and Parmesan shavings.

Drizzle with remaining juice of one lemon and olive oil and serve!