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:
- 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.
- 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.
- 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.
- Place arugula, grilled mushrooms, and cheese in a bowl. Add reserved vinaigrette; toss. Serve with chicken.