Herbed Arugula-Tomato Salad with Chicken
Herbed Arugula-Tomato Salad with Chicken might be just the main course you are searching for. One serving contains 258 calories, 26g of protein, and 15g of fat. This recipe serves 4. If you have garlic clove, olive oil, lemon rind, and a few other ingredients on hand, you can make it. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.
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.
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.