A peppery arugula salad tossed with juicy kiwi and crisp cucumber bring a refreshing contrast to grilled lemon pepper chicken. Creamy feta, crunchy walnuts and pomegranate seeds provide a vibrant mix of sweet, savory and tangy in every bite.
Ingredients
- 1 (1.5 lb.) pkg. Nature's Promise® Lemon Pepper Chicken Breast
- 3 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 tsp. honey
- ½ tsp. Dijon mustard
- 1 (5 - oz.) pkg. baby arugula
- 1 English cucumber, thinly sliced
- 4 gold kiwis, peeled and sliced into rounds
- ½ cup crumbled feta
- ⅓ cup chopped walnuts
- ⅓ cup pomegranate seeds
- ¼ cup fresh basil leaves, torn
Steps
- Set grill to medium-high and grease grill grates. Pat chicken dry with paper towels. Grill chicken until internal temperature reaches 165°F, 5–6 minutes per side. Let rest 5 minutes, then slice.
- Meanwhile, in a small bowl, whisk together oil, lemon juice, honey and Dijon. Season with salt and pepper.
- In a large serving bowl, toss together arugula, cucumber and kiwis. Drizzle ⅔ of dressing over salad and toss gently to coat. Top with feta, walnuts, pomegranate seeds and basil.
- Divide salad among plates or bowls. Top with sliced grilled chicken. Serve with remaining dressing.
This recipe is
- Gluten-free
- Egg-free
- Wheat-free
Tags
- easy weeknight dinners
- 30 minute meal
- Fresh Magazine September 2026
- grilled chicken recipes