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Grilled Chicken and Arugula Salad

Grilled Chicken and Arugula Salad — a salad recipe, 8 ingredients.

Salad

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • Shaved (not grated) Parmeggiano-Reggiano cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0