Grilled Chicken With Arugula Salad Recipe

Name: Grilled Chicken With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup plus 2 tablespoons olive oil, divided; 1/4 cup finely chopped shallots; 1/4 cup champagne vinegar or white wine vinegar; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/2 pound sliced baby portobello mushrooms; 1/2 pound sliced fresh mushrooms; 4 boneless skinless chicken breast halves (6 ounces each); 6 cups fresh baby arugula or baby spinach; 1/2 cup shredded Parmesan cheese

Servings: persons

2/3 cup plus 2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
1/4 cup champagne vinegar or white wine vinegar
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh mushrooms
4 boneless skinless chicken breast halves (6 ounces each)
6 cups fresh baby arugula or baby spinach
1/2 cup shredded Parmesan cheese

1
In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes.
2
Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally.
3
Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165u00b0.
4
Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

611

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 10 ingredients. The key ingredients include: 2/3 cup plus 2 tablespoons olive oil, divided, 1/4 cup finely chopped shallots, 1/4 cup champagne vinegar or white wine vinegar, 1 teaspoon salt, divided, and more.

Yes, Grilled Chicken With Arugula Salad 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 With Arugula Salad

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