Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
2 tablespoons fresh lemon juice, divided
1 teaspoon dried oregano
3 garlic cloves, minced and divided
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup organic canola mayonnaise
2 teaspoons capers
1 anchovy fillet
1 (5-ounce) can albacore tuna in water, drained and flaked
4 cups arugula
How to Make It
Combine 1 tablespoon juice, oregano, and 2 garlic cloves in a large zip-top bag. Add chicken to bag; seal. Let stand 10 minutes, turning once. Heat oil in a large skillet over medium-high heat. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan. Cook 5 minutes on each side or until done. Let stand 5 minutes; cut chicken crosswise into 1/4-inch-thick slices.
Combine remaining juice, remaining 1 garlic clove, mayonnaise, and next 3 ingredients (through tuna) in a food processor; process until smooth, scraping sides. Place 1 cup arugula on each of 4 plates. Arrange 1 chicken breast half on each plate; serve each serving with about 3 tablespoons sauce.
This was a really unique decision to cook something that had a tuna dipping sauce, but the sauce was so amazing that it trumped any doubts! I would say the sauce would be amazing if you took the arugula and sauce and made a sandwich. The chicken was good, and really filled you up, but the sauce was the stand out. The only substitution I made was that I used fish sauce instead of an anchovy fillet.
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