Herbed Arugula-Tomato Salad with Chicken

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:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 265
  • Fat: 14.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 9.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 28g
  • Carbohydrate: 6.2g
  • Fiber: 1.8g
  • Cholesterol: 66mg
  • Iron: 1.8mg
  • Sodium: 683mg
  • Calcium: 87mg

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. 1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.
  2. 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. 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.
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