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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Salad

Grilled Chicken and Arugula Salad

This salad consists of savory grilled chicken and spicy arugula dressed with a citrus vinaigrette.

Allergens named in the ingredients: Milk, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 boneless skinless chicken breasts
  • 2 cups tightly-packed arugula, 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

Method

  1. Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly-ground black pepper.
  2. Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165°F/73.8°C.
  3. Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks.
  4. Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper.
  5. Toss chicken with arugula and dressing.
  6. Top with shaved Parmeggianno-Reggiano cheese and serve chilled.