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Grilled Chicken and Arugula Salad

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4613406

License: CC BY-SA 4.0 · Wikibooks contributors

#grilled #main course #medium difficulty #recipes for salad #recipes using arugula #recipes using chicken breast #recipes using dijon mustard #recipes using lemon juice #recipes using onion #recipes without cooking time #recipes without servings
Dinner Drink Salad Grilled

Ingredients

Scale
  • 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

Directions

  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.

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