Herbed Arugula Tomato Salad with Chicken Recipe


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

Total: 30 minutes
Yield: 4 servings

Preparation

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.
Nutritional Information

Calories:
265
Fat:
14.2g (sat 2.1g,mono 9.5g,poly 1.8g)
Protein:
28g
Carbohydrate:
6.2g
Fiber:
1.8g
Cholesterol:
66mg
Iron:
1.8mg
Sodium:
683mg
Calcium:
87mg

Laraine Perri, Cooking Light, MAY 2010

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