Grilled Chicken and Arugula Salad
This salad consists of savory grilled chicken and spicy arugula dressed with a citrus vinaigrette.
2 boneless skinless chicken breasts
2 cups tightly-packed arugula, roughly chopped
2 tbsp freshly-squeezed lemon juice
1 tsp Dijon mustard
6 tbsp extra-virgin olive oil, plus more for the chicken
Salt
Freshly-ground black pepper
Shaved (not grated) Parmeggiano-Reggiano cheese
Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly-ground black pepper.
Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165°F/73.8°C.
Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks.
10 minutes
Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper.
Toss chicken with arugula and dressing.
Top with shaved Parmeggianno-Reggiano cheese and serve chilled.