Peppered Chicken, Pineapple and Arugula Salad

1. 1

   Heat oil in heavy large skillet over medium-high heat.

2. 2

   Sprinkle chicken on each side with salt and 1/2 teaspoon pepper.

3. 3

   Saute until cooked through, about 5 minutes per side.

4. 4

   Transfer to plate.

5. 5

   Sprinkle pineapple with salt and generously with pepper on both sides.

6. 6

   Add to same skillet and saute until lightly browned, about 1 minute per side.

7. 7

   Transfer to plate with chicken.

8. 8

   Remove skillet from heat.

9. 9

   Add wine to same skillet; stir, scraping up any browned bits.

10. 10

    Stir in 1/4 cup vinaigrette and basil.

11. 11

    Season with salt and pepper.

12. 12

    Place arugula in medium bowl.

13. 13

    Add remaining 3 tablespoons vinaigrette; toss to coat.

14. 14

    Divide salad between 2 plates.

15. 15

    Slice each chicken breast crosswise into 4 slices.

16. 16

    Arrange 4 slices atop each salad.

17. 17

    Arrange 2 pineapple slices on each plate.

18. 18

    Pour pan juices over salads and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.