Cookbook:Grilled Chicken and Arugula Salad
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| Grilled Chicken and Arugula Salad | |
|---|---|
| Category | Salad recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This salad consists of savory grilled chicken and spicy arugula dressed with a citrus vinaigrette.
Ingredients
[edit | edit source]- 2 boneless skinless chicken breasts
- 2 cups tightly-packed arugula lettuce, roughly chopped
- 2 tbsp freshly-squeezed lemon juice
- 1 tsp Dijon mustard
- 6 tbsp extra-virgin olive oil, plus more for the chicken
- Salt
- Freshly-ground black pepper
- Shaved (not grated) Parmeggiano-Reggiano cheese
Procedure
[edit | edit source]- 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.
- 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 lettuce and dressing.
- Top with shaved Parmeggianno-Reggiano cheese and serve chilled.