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!