Herbed Arugula-Tomato Salad with Chicken

Herbed Arugula-Tomato Salad with Chicken Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Dress up quick-cooking cutlets with a homemade vinaigrette and fresh produce for an easy Mediterranean-inspired meal.

Yield:

4 servings
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 265
Fat 14.2 g
Satfat 2.1 g
Monofat 9.5 g
Polyfat 1.8 g
Protein 28 g
Carbohydrate 6.2 g
Fiber 1.8 g
Cholesterol 66 mg
Iron 1.8 mg
Sodium 683 mg
Calcium 87 mg

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
4 (4-ounce) chicken breast cutlets
Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups halved cherry tomatoes
1 (5-ounce) package baby arugula
1 1/2 tablespoons white wine vinegar
1 teaspoon dried herbes de Provence
1/2 teaspoon Dijon mustard
1 garlic clove, minced
3 tablespoons halved pitted kalamata olives

Preparation

1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.

3. Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad, and top each serving with about 2 teaspoons olives.

Laraine Perri,

Cooking Light

May 2010
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