Herbed Arugula-Tomato Salad with Chicken
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Ingredients
3 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
4 chicken breast patties (4 oz each)
Cooking Spray
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
2 cups cherry tomatoes, halved
1 pack (5 oz) of baby arugula
1 ½ tablespoons white wine vinegar
1 teaspoon dried herbs of provence
½ teaspoon Dijon mustard
1 clove garlic, minced
3 tablespoons halved pitted kalamata olives
To make
Top your instant burgers with homemade vinaigrette and fresh produce to make a light, Mediterranean-style meal.
Combine 1 tablespoon of oil, zest, juice, and chicken patties; let stand for 5 minutes.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Sprinkle the chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the chicken to the skillet; cook for 2 minutes on each side or until tender. Remove from heat; keep warm.Combine tomatoes and arugula in a large bowl. Combine the vinegar, herbs of provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add the remaining 2 tablespoons oil, stirring constantly with a whisk. Drizzle the vinaigrette sauce over the salad; stir gently to coat. Spread the salad evenly over 4 plates. Cut the chicken patties across the fibers into thin slices; place 1 sliced patty on top of each salad and sprinkle each serving with about 2 teaspoons of olives.
Combine 1 tablespoon of oil, zest, juice, and chicken patties; let stand for 5 minutes.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Sprinkle the chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the chicken to the skillet; cook for 2 minutes on each side or until tender. Remove from heat; keep warm.Combine tomatoes and arugula in a large bowl. Combine the vinegar, herbs of provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add the remaining 2 tablespoons oil, stirring constantly with a whisk. Drizzle the vinaigrette sauce over the salad; stir gently to coat. Spread the salad evenly over 4 plates. Cut the chicken patties across the fibers into thin slices; place 1 sliced patty on top of each salad and sprinkle each serving with about 2 teaspoons of olives.
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Author:Admin
Published: 11/20/2023 9:43 PM
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