Grilled Chicken with Arugula
Prep Time
30 minutes
Number of Servings
Serves 4
Recipe Source
Ingredients
- 4 cups baby arugula leaves
- 2 cups baby spinach leaves
- 6 Tbsp fresh lemon juice
- 1⁄2 tsp sea salt, optional
- 1⁄4 tsp freshly ground black pepper
- 1 Tbsp extra-virgin olive oil
- 1 lb skinless, boneless chicken breast, cut into 4 pieces
- Extra-virgin olive oil, preferably organic
Directions
- Heat grill to medium-high.
- In large mixing bowl, combine arugula and spinach. Cover and refrigerate.
- In small bowl, whisk lemon juice and salt until salt dissolves. Add black pepper and whisk in oil until combined. *Set dressing aside.
- Coat chicken lightly on both sides with olive oil. Season meat lightly with salt and pepper.
- Grill chicken until white in center, turning it once, grilling for about 4 to 6 minutes per side.
- Pour dressing over greens. Using tongs, turn salad until well coated.
- Mound greens in middle of plate. Lay grilled chicken on top and serve.
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