Arugula Salad - Rocket Salad Recipe

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Arugula salad with chicken, pears, and maple-glazed walnuts. Easy to make, light but satisfying, and perfect for a quick lunch or dinner.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Dinner, Lunch

Cuisine: American, Italian, Mediterranean

Keyword: Chicken, healthy, quick, Salad

Servings: serves

Heat a nonstick pan over medium heat.
Add the walnuts and toast dry for 2–3 minutes, stirring often.
Add the maple syrup and stir continuously until evenly coated, about 1–2 minutes.
Remove from heat and spread the walnuts on parchment paper or a plate to cool
Place the arugula in a large salad bowl.
Add the sliced cooked chicken breast.
In a small jar, combine the oil, balsamic glaze, lemon juice, salt, and pepper. Shake well.
Pour the dressing over the salad and toss gently.
Add the pear slices and the maple-glazed walnuts.
Finish with parmesan shavings and serve.

These tips will help you get the BEST flavor and texture out of this salad.

Maple syrup adds a gentle sweetness and works well for glazing the walnuts without overpowering the salad. A small amount goes a long way and balances the peppery arugula nicely.
Avocado oil is ideal for this recipe because it has a neutral flavor and handles higher heat better than extra virgin olive oil. If you’re using olive oil, it’s best suited for low-heat or no-heat dressings.
Cheese options: Parmesan is used here for its strong flavor, which means you need very little. If you prefer a milder option or want to keep things simpler, fresh mozzarella works well too.
Walnuts add crunch, which is key to the texture of this salad. If you’re allergic to nuts or simply don’t enjoy them, you can substitute with:
- Seeds: sunflower seeds, pumpkin seeds, or pepitas
- Legumes: roasted chickpeas or soynuts
- Crunchy alternatives: pretzels or seed butter clusters
For the best overall flavor and texture balance, sunflower seeds or roasted chickpeas are the closest substitutes to walnuts.