RCI-MT.004.0437.001
Grilled Chicken & Arugula Salad
Savory grilled chicken and spicy arugula dressed with a citrus vinaigrette is sure better than that goop soaked in separated sludge that they sell down at the supermarket.
Prep25 min
Cook300 min
Total325 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- tightly packed arugula lettuce2 cupsroughly chopped
- 2 tbsp
- 1 tsp
- extra-virgin olive oil6 tbspplus more for the chicken (pick the good stuff)
- 1 unit
- Shaved Parmeggiano-Reggiano cheese (always shaved1 unitnever grated)
Method
1
Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly ground black pepper.
3 minutes
2
Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165 degrees F.
15 minutes
3
Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks.
10 minutes
4
Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper.
3 minutes
5
Toss chicken with lettuce and dressing. Top with shaved Parmeggianno-Reggiano cheese and serve chilled.
3 minutes