Grilled Chicken and Arugula Salad
This salad consists of savory grilled chicken and spicy arugula dressed with a citrus vinaigrette.
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
Ingredients for 4 servings (495 g) · the original recipe
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.
Grill or barbecue - 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.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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