Herbed Arugula-Tomato Salad with Chicken
INGREDIENTS
  • Servings: Serves 4
  • Preparation Time: 30 minutes
  • 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
  1. Preparation
  2. 1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.
  3. 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.
  4. 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.
  5. Calories: 265
  6. Fat: 14.2g (sat 2.1g,mono 9.5g,poly 1.8g)
  7. Protein: 28g
  8. Carbohydrate: 6.2g
  9. Fiber: 1.8g
  10. Cholesterol: 66mg
  11. Iron: 1.8mg
  12. Sodium: 683mg
  13. Calcium: 87mg
  14. Laraine Perri, Cooking Light, MAY 2010
RECIPE BACKSTORY
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.