Grilled Chicken Breast with Arugula and Olive Thyme Vinaigrette Recipe

Name: Grilled Chicken Breast with Arugula and Olive Thyme Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Kalamata or other brine-cured black olives, pitted; 1 garlic clove, chopped; t teaspoon Dijon-style mustard; 1 tablespoon balsamic vinegar; 1 1/2 teaspoon fresh thyme leaves; 3 tablespoons olive oil plus additional for brushing the chicken and the bell pepper; 1 plum tomato, seeded; 1 tablespoon water; 1 whole boneless chicken breast with skin (about 1 pound), halved; 1 large red bell pepper, quartered; 4 cups packed arugula leaves, washed well and spun dry; 1 small Belgian endive, trimmed and sliced thin crosswise

Servings: persons

4 large Kalamata or other brine-cured black olives, pitted
1 garlic clove, chopped
t teaspoon Dijon-style mustard
1 tablespoon balsamic vinegar
1 1/2 teaspoon fresh thyme leaves
3 tablespoons olive oil plus additional for brushing the chicken and the bell pepper
1 plum tomato, seeded
1 tablespoon water
1 whole boneless chicken breast with skin (about 1 pound), halved
1 large red bell pepper, quartered
4 cups packed arugula leaves, washed well and spun dry
1 small Belgian endive, trimmed and sliced thin crosswise

1
In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified.
2
Add the tomato and the water and blend the vinaigrette until it is smooth.
3
Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper is just tender and the chicken is cooked through.
4
Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces.
5
In a bowl toss the chicken pieces with the remaining 1 teaspoon thyme and salt and pepper to taste.
6
Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving.

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* 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 12 ingredients. The key ingredients include: 4 large Kalamata or other brine-cured black olives, pitted, 1 garlic clove, chopped, t teaspoon Dijon-style mustard, 1 tablespoon balsamic vinegar, and more.

Yes, Grilled Chicken Breast with Arugula and Olive Thyme Vinaigrette 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.

Grilled Chicken Breast with Arugula and Olive Thyme Vinaigrette

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