Warm Chicken Salad with Seared Pear and Arugula

1. 1 Chicken breast filletpack 800 g ≈ $7.23 140 g
2. 2 Pears≈ $3.80 per kg 120 g
3. 3 Arugulapack 100 g ≈ $2.80 40 g
4. 4 Walnutspack 150 g ≈ $4.00 12 g
5. 5 Parmesanpack 200 g ≈ $6.00 15 g
6. 6 Olive oil 8 ml
7. 7 Dijon mustard 5 g
8. 8 Honey 5 g
9. 9 Lemon≈ $4.70 per kg 10 g
10. 10 Salt 2 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the chicken¹ breast lengthwise into two thin cutlets, then season with salt and pepper. Wash the pear², slice into ½-inch thick wedges, and remove the core.

2. Heat half the oil in a skillet over medium heat. Sear the chicken¹ 4–5 minutes per side until golden brown (white inside, clear juices). Transfer to a cutting board and rest 3 minutes.

3. In the same skillet, sear the pear² slices 1–1.5 minutes per side until edges caramelize.

4. Whisk together the remaining oil, mustard, honey, lemon⁹ juice, and a pinch of salt for the dressing.

5. Toast the walnuts⁴ in a dry skillet 2 minutes, then roughly chop. Slice the chicken¹ into strips.

6. Arrange the arugula³ on a plate, top with chicken¹ and warm pears², drizzle with dressing, and finish with walnuts⁴ and Parmesan⁵ shavings.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.