This easy arugula chicken salad features grilled chicken, fresh pear slices, and toasted walnuts. Easy to customize!

Scale

For the Lemon Dressing:

For the Salad:

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1. Add Dijon mustard, lemon juice, olive oil, and a pinch of salt and pepper to a small mason jar with a tight fitting lid.

2. Attach the lid and shake vigorously for at least 30 seconds until the dressing is smooth and emulsified.

3. Add sliced grilled chicken, toasted walnuts, pear slices, and arugula to a large mixing bowl.

4. Drizzle the desired amount of lemon dressing over the salad.

5. Toss to combine and serve immediately.

Use grilled chicken breasts, thighs, rotisserie chicken, salmon, or steak.

Add quinoa, farro, barley, brown rice, shallot, red onion, or chickpeas for a heartier salad.

Swap walnuts for almonds or pepitas.

Replace pears with apples, berries, or peaches if desired.

Use kale, spinach, or mixed greens instead of arugula.

Add honey or maple syrup for sweetness, or extra lemon juice for more tartness.

Avocado oil may be substituted for olive oil.

Double the dressing if you prefer a more heavily dressed salad.

Makes 2 large main-course servings or 4 side salads.