This is a super easy, super quick dinner that you can put together in about 15 minutes.
The bonus is that it’s light and healthy. Warmer weather always translates into lighter food. Bon Appetite!
4 boneless, skinless chicken breasts
1 bag pre-washed arugula (a.k.a. rocket) salad
1 cup cherry or grape tomatoes
¼ cup red onions sliced paper thin
¼ cup olive oil
¼ cup freshly squeezed lemon juice
Fresh parmesan cheese for garnish
Salt and pepper
Heat a grill pan or sauté pan and lightly coat the pan with olive oil. Season both sides of the chicken with salt and pepper and place in the pan. Cook on both sides for about 5-7 minutes until white all the way through. While the chicken is grilling, open the bag of arugula and rinse the tomatoes. Finely slice the red onion with a mandoline or a chef’s knife. (Using a mandoline will give you the finest slices.) In a large bowl place the arugula, tomatoes and red onion and then prepare the dressing. Mix the olive oil and lemon juice (fresh lemon juice gives a superior taste) together and add salt and pepper to taste. Toss the dressing together with the salad. Using a vegetable peeler take the wedge of parmesan cheese and shave about 4 peels for each salad. Serve on top of the salad with the chicken.