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Herbed Arugula-Tomato Salad with Chicken

Herbed Arugula-Tomato Salad with Chicken
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Total time 30 mins
Yield

4 servings

Dress up quick-cooking cutlets with a homemade vinaigrette and fresh produce for an easy Mediterranean-inspired meal.

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

Nutrition 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

How to Make It

  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.