Unknown / Salad
Grilled Chicken and Arugula Salad
This salad consists of savory grilled chicken and spicy arugula dressed with a citrus vinaigrette.
Ingredients
- chicken breasts, boneless and skinless2
- arugula, tightly packed; roughly chopped2 cup
- lemon juice, freshly squeezed2 tbsp
- Dijon mustard1 tsp
- extra-virgin olive oil, extra-virgin; plus more for chicken6 tbsp
- salt
- black pepper, freshly ground
- Parmigiano-Reggiano cheese, shaved, not grated
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly-ground black pepper.
Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165°F/73.8°C.
Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks.
Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper.
Toss chicken with arugula and dressing.
Top with shaved Parmeggianno-Reggiano cheese and serve chilled.