HERBED ARUGULA-TOMATO SALAD WITH CHICKEN

 

  • Cooking Time:
  • Servings: Serves 4
  • Preparation Time: 30 minutes

Ingredients

  • Ingredients
  • • 3 tablespoons extra-virgin olive oil, divided
  • • 1 teaspoon grated lemon rind
  • • 1 tablespoon fresh lemon juice
  • • 4 (4-ounce) chicken breast cutlets
  • • Cooking spray
  • • 3/4 teaspoon salt, divided
  • • 1/2 teaspoon freshly ground black pepper, divided
  • • 2 cups halved cherry tomatoes
  • • 1 (5-ounce) package baby arugula
  • • 1 1/2 tablespoons white wine vinegar
  • • 1 teaspoon dried herbes de Provence
  • • 1/2 teaspoon Dijon mustard
  • • 1 garlic clove, minced
  • • 3 tablespoons halved pitted kalamata olives

Directions

  • Preparation
  • 1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.
  • 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.
  • 3. Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad, and top each serving with about 2 teaspoons olives.
  • Calories: 265
  • Fat: 14.2g (sat 2.1g,mono 9.5g,poly 1.8g)
  • Protein: 28g
  • Carbohydrate: 6.2g
  • Fiber: 1.8g
  • Cholesterol: 66mg
  • Iron: 1.8mg
  • Sodium: 683mg
  • Calcium: 87mg
  • Laraine Perri, Cooking Light, MAY 2010

Notes

Mediterranean is fresh food fast and easy - and healthy! Dress up quick-cooking cutlets with a homemade vinaigrette and fresh produce for an easy Mediterranean-inspired meal.

Website Credit: http://www.cookinglight.com

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