Breadcrumbs

grilled chicken with arugula salad

Total Time: 30 Minutes

Ingredients:

    • 2/3 cup plus 2 Tbsp olive oil, divided
    • 1/4 cup finely chopped shallots
    • 1/4 cup champagne vinegar or white wine vinegar
    • 1 tsp salt, divided
    • 1/2 tsp pepper, divided
    • 1/2 lb sliced baby Portobello mushrooms
    • 1/2 lb sliced fresh mushrooms
    • 4 boneless, skinless chicken breast halves (6 oz each)
    • 6 cups fresh baby arugula or baby spinach
    • 1/2 cup shredded Parmesan cheese

Yield: 4 Servings

Directions:

    1. In a bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 tsp salt and 1/4 tsp pepper until blended. Reserve 3 Tbsp 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 per side or until a thermometer reads 165 degrees.
    4. Place arugula, grilled mushrooms, and cheese in a bowl. Add reserved vinaigrette; toss. Serve with chicken.

 

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