March 8, 2015

Arugula Salad with Grilled Chicken

How many times have you opened your fridge and struggled with the question, “What shall I have for lunch today?”. Believe it or not, it happens to me often. Keeping some go-to kitchen staples on hand always helps, and I try to make sure I have arugula, chicken cutlets, a block of parmesan cheese and lemon for when I want a gourmet lunch that requires little effort. Peppery arugula is the base for a piece of grilled chicken, and is topped with freshly grated parmesan cheese, cracked pepper and drizzled with extra virgin olive oil and a squeeze of lemon juice. Who knew you could have a gourmet meal in minutes without a trip to the grocery store!?





4 boneless, skinless chicken breast halves

Kosher salt and freshly ground black pepper

8 cups arugula

4 tablespoons fresh lemon juice

4 tablespoons extra virgin olive oil

Freshly shaved parmesan cheese

Salt and pepper to taste

Lemon wedges for serving



1. Prepare grill to medium heat, oil grill grate. Brush chicken with oil, season with salt and pepper. Grill chicken until golden brown and lightly charred, about 8-10 minutes on one side. Turn and grill until cooked through, about another 5 minutes.

2. Toss arugula, lemon juice, and olive oil. Top with chicken, freshly shaved parmesan and sprinkle with salt and pepper. Serve with lemon wedges on the side.

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