Arugula Salad With Peppered Chicken And Focaccia Croutons Recipe Recipe

Name: Arugula Salad With Peppered Chicken And Focaccia Croutons Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. focaccia (or possibly crusty French bread) cut into 1/2 inch cubes; 1/4 c. extra-virgin extra virgin olive oil; 1/4 c. roughly minced fresh parsley; 1 tsp chopped garlic; 4 slc bacon, cut into small pcs; 1/4 c. red wine vinegar; 1/2 c. extra-virgin extra virgin olive oil; 1 1/2 Tbsp. granulated sugar; 2 Tbsp. celery seed Salt to taste; 1 bn arugula; 4 x boneless, skinless chicken breast halves (1 to 1 1/2 pounds), patted dry; 1/3 c. coarsely grnd Sarawak or possibly other peppercorns; 1 Tbsp. salt; 2 Tbsp. vegetable oil

Servings: persons

1 c. focaccia (or possibly crusty French bread) cut into 1/2 inch cubes
1/4 c. extra-virgin extra virgin olive oil
1/4 c. roughly minced fresh parsley
1 tsp chopped garlic
4 slc bacon, cut into small pcs
1/4 c. red wine vinegar
1/2 c. extra-virgin extra virgin olive oil
1 1/2 Tbsp. granulated sugar
2 Tbsp. celery seed Salt to taste
1 bn arugula
4 x boneless, skinless chicken breast halves (1 to 1 1/2 pounds), patted dry
1/3 c. coarsely grnd Sarawak or possibly other peppercorns
1 Tbsp. salt
2 Tbsp. vegetable oil

1
To make croutons: Preheat oven to 350 degrees.
2
In a medium bowl, combine focaccia cubes, 1/4 c. extra virgin olive oil, parsley and garlic, and toss well.
3
Toast in oven till browned, about 12 to 15 min.
4
Remove, and allow to cold to room temperature.
5
To make dressing: Saute/fry bacon in a small pan over medium high heat till crisp, about 6 to 8 min.
6
Remove from pan and drain on paper towels.
7
Drain bacon fat from pan, add in vinegar, return to heat and bring just to a boil, scraping pan to dissolve any bacon drippings.
8
Remove from heat, add1/2 c. extra virgin olive oil, sugar and celery seeds, and mix well.
9
Season to taste with salt and set aside.
10
Trim, wash and dry arugula.
11
To make chicken: Rub chicken all over with grnd peppercorns and 1 Tbsp.
12
salt.
13
In a large saute/fry pan, heat vegetable oil over medium high heat till warm but not smoking.
14
Add in chicken, and saute/fry till well-browned and opaque throughout, about 3 min per side.
15
Place arugula in a large bowl.
16
Stir dressing well, and add in just sufficient to moisten arugula (you will have some dressing left over), tossing to coat.
17
Place dressed arugula on 4 serving plates.
18
Top each portion with 1 chicken breast, a quarter of the focaccia cubes and a quarter of the bacon.

1209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. focaccia (or possibly crusty French bread) cut into 1/2 inch cubes, 1/4 c. extra-virgin extra virgin olive oil, 1/4 c. roughly minced fresh parsley, 1 tsp chopped garlic, and more.

Yes, Arugula Salad With Peppered Chicken And Focaccia Croutons Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad With Peppered Chicken And Focaccia Croutons Recipe

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