Rating: 4.5 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This light, quick main is perfect for warmer months. If you have 5 extra minutes, grill some vegetables to toss into the salad; try asparagus or red onion.

David Bonom
Recipe by Cooking Light June 2014

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Credit: Randy Dausch; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine chicken, 1 1/2 teaspoons oil, juice, Dijon, and garlic in a bowl; toss to coat. Let stand 4 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Place chicken on a cutting board. Cut chicken into 1/4-inch-thick slices.

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  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 2 tablespoons oil, shallots, vinegar, and honey in a large bowl, stirring with a whisk to dissolve honey. Add tomatoes and arugula; toss to coat. Place 1 1/2 cups arugula mixture on each of 4 plates; top evenly with sliced chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

249 calories; fat 13.5g; saturated fat 2.4g; mono fat 7.8g; poly fat 2g; protein 23g; carbohydrates 8g; fiber 1g; cholesterol 108mg; iron 2mg; sodium 469mg; calcium 78mg.
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