This salad recipe may sound ordinary, but you’ll think otherwise once you taste the fresh produce and flavorful goat cheese in every bite.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
5 cups arugula
1 cup halved multicolored cherry tomatoes
1/4 cup thinly sliced red onion
1/4 cup olive oil and vinegar salad dressing, divided
10 pitted kalamata olives, chopped
1/2 cup crumbled goat cheese
How to Make It
Heat a large grill pan over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
While chicken cooks, combine arugula, tomatoes, onion, 3 tablespoons dressing, and olives; toss gently. Arrange about 1 cup salad on each of 4 plates; top each with 2 tablespoons cheese. Brush chicken with remaining 1 tablespoon dressing. Cut chicken into slices. Arrange 1 sliced chicken breast half on each salad.